Shepu Chi Bhaji (Dill and Lentils)

While in most parts of the world Dill is considered a herb and is used sparingly only in salad dressings, sauces and vinaigrettes, in India it is used as a vegetable. Surprised? Don't be. In fact, it is one such 'vegetable' that is used very regularly in many Indian cuisines. At home, we often prepare Shepu Chi Bhaji, which is a common Maharastrian/Maratha/South Indian dish. Try this once, and it will be among your top choices when eating healthy!

Ingredients
2 bunches - Dill, chopped
1/2 cup - Lentils (I have used Toor Dal/Split Red Gram)
1/2 tsp - Turmeric powder
4 tbsp - Onions, finely chopped
2 cloves - Garlic, finely chopped
1/2 tsp - Mustard seeds
3 Red chillies
Oil
And, of course, some salt to taste!!

Method
- In a large saucepan, heat some water and add salt and lentils
- Allow the lentils to cook almost completely
- Now, add the dill and boil until the dill gets fully cooked
- Let cool, and drain the water into a bowl and set aside if you intend making Ambat Kadan. If not, you can retain the water for the essential nutrients it carries.
- In a wok/kadaai, heat some oil
- Add mustard seeds
- Once they splutter add the red chillies and fry for a few seconds on a medium flame
- Now, add the onions and fry further
- Toss in the cooked dill and lentils
- Stir-fry continuously until the water evaporates

Noteworthy Notes
1. You can opt to use the pressure cooker to cook the dill and lentils, but I find that it makes the lentils too well cooked and mushy.
2. Another alternative would be to steam the lentils for a few minutes before you put them in the water. This considerably reduces the time required for them to cook up on the stove-top.
3. It is not required that you use only Toor dal/split red gram. You can also use Mung Dal/Green gram or any other lentil that you like.

Serving Suggestion
Serve hot with soft rotis along side dal fry OR hot white rice and Ambat Kadan.

SERVES 2