How to cook dill leaves/Shepu moong dal sabji recipe/greens cooked with moong dal / moong dal recipe скачать в хорошем качестве

How to cook dill leaves/Shepu moong dal sabji recipe/greens cooked with moong dal / moong dal recipe

‪@Maryzkitchen‬ #SHEPUCHIBHAJIRECIPE #SUVA #DILLGREENSRECIPE #SHEPUMOONGDALBHAJI #DILLANDYELLOWMOONGDALRECIPE Written RECIPE with tips👇👇👇👇👇 https://maryzkitchen.com/recipe/shepu... 🟢🟢🟢🟢🟢 Dill leaves, known as suva bhaji in Hindi (shepu in Marathi) is a green, leafy vegetable that is loaded with various nutrients like calcium, magnesium, iron and flavonoids. Commonly used in soups, salads, pickles and other dishes, this leafy vegetable has a unique taste and a distinct flavour. These light feathery leaves called Shepu in Marathi are loaded with nutrients and extremely healthy. This is a simple, quick stir-fry that uses fresh dill leaves. The addition of soaked moong dal adds a slight crunch and bite to the stir fry. Serve Shepuchi Bhaji along with Bhakri /Phulka and Bharli Vangi or add it to a meal of Varan Bhaat [ dal rice] . Dill leaves/Shepuchi bhaji is one of the healthiest food. It is packed with many beneficial nutrients, It has anti-oxidents. It has no cholesterol and is low in calories. it contains vitamins like niacin and also contains dietary fibers which helps to control blood cholesterol level. Fresh dill leaves is an excellent source of antioxidant vitamin, vitamin-C. Vitamin-C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. It is also rich in many vital vitamins, including folic acid, riboflavin, niacin, vitamin A, ß-carotene. It is used as a herb or spice in some countries. It also helps the human body to protect from lung and oral cavity cancers. It ia a good source of minerals like copper, potassium, calcium, manganese, iron, and magnesium. INGREDIENTS 1 medium bunch dill leaves ¼ cup moong dal soak it for min 2 hrs 1 onion chopped 2 or 3 green chilli 3 to 4 small to medium garlic cloves ¼ tsp turmeric powder 1 tbsp oil 1 tsp jeera salt to taste PREPARATION Wash and soak the dal in water for minimum 2 hrs or soak it in hot water to reduce time . Pluck the leaves from the dill leaves. Wash and rinse them very well in water. Drain in a strainer . Chop it and keep aside . crush garlic and green chilli . METHOD Heat oil in a pan. Add jeera and let it crackle . Add the garlic green chilli paste and saute for a few seconds till the raw smell goes away. Add chopped onions , stir fry till translucent. Drain and add soaked moong dal and mix very well. Cover and cook for a min . add turmeric + salt and mix . now drizzle 2 to 3 tbsp water all over and mix well. cover and cook till the dal softens .Mix inbetween . Add the chopped dill leaves and mix again. Cover cook for 3 to 4 minutes , stir in between . At this stage the dill leaves will start releasing their water and also reduce in quantity. cook for few mins till there is no moisture. Mix well and cook covered for another 7- 8 minutes till the greens are just cooked, and not overcooked. Serve hot with rotis or bhakri. NOTE Greens reduce in volume once cooked, so add salt accordingly. In Konkan side they finally add 2 or 3 tbsp freshly grated coconut before switching off the flame . You can use soaked chana dal instead of moong dal . You can also cook moong daal for 5-7 min and then can add it to sabji. VARIETIES OF SALADS - https://maryzkitchen.com/?s=Salad VARIETIES OF SOUPS - https://maryzkitchen.com/?s=Soup