Shepu Bhaaji (Stir-fry Dill)

Dill is known as Shepu in Marathi and Sabasgi Soppu in Kannada.  Dill has a peculiar aroma.  This is the way my Mom makes and I love it with Bhakri.  You can add mung dal/Split mung beans instead of chana dal.

Ingredients:

Dill/Shepu/Sabasgi - a bunch
Chana Dal/Split Chickpeas - 1/4 cup (optional)
Onions - 2 medium
Cumin/Jeera Seeds - 1/4 tsp
Green chillies - 6

Garlic - 5 cloves

Salt

Oil

Method:

1. Soak chana dal in water for 20 - 30 minutes. If you soak it longer, it will take lesser time to cook.
2. Crush the garlic cloves and medium chop the onions.  Pick the dill leaflets and tender stems.  Wash them well. Roughly chop the leaves and finely chop the stems.

3. Heat about 2 tbsp oil in a kadhai/wok and add cumin seeds, crushed garlic.  When the garlic turns slightly brown, add onions.  Saute onions till soft.

4. Now add soaked and washed dal.  Also, 1 cup water and cook it covered.  Keep checking after every 5 minutes.  Add more water if required.  Do not add salt while cooking dal.

5. After dal turns soft, add chopped dill, lengthwise slit green chillies and cook it covered.  Dill leaves will start wilting.  Lastly, add salt and saute till all the moisture is lost.  At this point, you can also add 1/4 tsp garam masala or any spice mix.

6. Serve Shepu bhaaji with chapati or rice bhakri.