In my hometown we get shepu/dill/suva usually mixed with spinach and my memories of this strong, flavourful greens is of cooked with spinach. Until I discovered in Bangalore that we get bunches of shepu/dill and decided to give it a try. Dill have quite strong flavour and you need to add something to compliment it and make it milder. I decided to add yellow moong daal to it to make the subji healthier and also to get the bite texture. Around Southern India you will find similar recipe of dill with some variants, though I opted for adding my routine spices. Without much lengthy writeup let's get to the recipe now..
1. 1 bunch of shepu/Dill leaves. As much to make a big bowl full after cleaning and chopping
2. 1 cup yellow moong daal, soak it in water for around 15 mins
3. 2 dry red chillies
4. 1/2 tbsp turmeric powder
5. 3 tbsp oil
6. 1/2 tbsp rai
7. 1 tbsp lemon juice
8. Salt to taste
1. Clean and finely chop dill leaves
2. Discard excess water from soaked moong daal
3. Heat oil in a pan and add rai. Once it crackles add red chilli and fry it
4. Add turmeric powder
5. Next add the soaked moong daal and mix
6. Now add chopped dill leaves and mix well. Cover and cook, stirring occasionally. If too dry sprinkle little water. It will take 5-6 minutes
7. As the moong daal turns soft, add salt and lemon juice and mix well and
turn off flame.
Shepu/dill/suva subji is ready to serve. Serve with hot phulka or chapati.