Shepuchi Bhaji (Dill Curry)

 Ingredients :

• Shepu/ Dill - 3 bunches
• Moong Daal - 1/2 cup
• Kanda Lasun Masala - 2 tsps
• Salt
• Lime juice - 1/2 tsp

Tempering:

• Oil- 2 tsp
• Mustard Seeds - 1/2 tsp
• Asafoetida- a pinch
• Turmeric - 1/4 tsp

Procedure:

• Soak Moong daal in water for not more than an hour.
• Seperate the dill leaves from the main stem. 
• Clean the dill leaves and chop them finely.
• Heat oil in a pan.
• Once hot, add mustard seeds, asafoetida and turmeric.
• Drain the moong daal and add it to the tempering. 
• Add 2 tsps of Kanda Lasun Masala.
• Note: Kanda Lasun Masala is a special masala used in Maharashtrian cooking. Its made from garlic, onions and other spices. If this masala is not available, add chopped onion, garlic cloves  to the tempering to get the flavour. Then use ordinary red chilli powder instead of the masala.
• Cover with a lid and cook for a couple of mins.The moong daal should not get mushy. It should be crunchy.
• Add the chopped dill leaves and salt.
• Fry the contents for a minute.
• Sprinkle water over the dill leaves. Do not add too much water. This curry is supposed to be dry.
• Close lid and cook for a couple of minutes.
• Finally, add lime juice.
• Serve hot with Chapati/Bhakri/Curd Rice.