A nutritious, dry vegetable preparation that perfectly captures the "simple yet sophisticated" essence of Goan home cooking. This dish pairs the pungent, feathery leaves of fresh dill (shepu) with protein-rich split yellow moong dal, creating a beautiful contrast in both texture and flavour. The magic of this recipe lies in its restraint; the earthiness of the dal balances the intense, anise-like aroma of the dill, while a final flourish of freshly grated coconut adds a hint of sweetness and that signature Goan creamy mouthfeel. It is a nutrient-dense staple typically served alongside steaming rice and dalithoy (tempered dal) or as a healthy side to chapatis.
Dill is far more than just a garnish for pickles; it’s a nutritional powerhouse packed with protective compounds. This aromatic herb is rich in flavonoids and antioxidants, such as quercetin, which help combat oxidative stress and reduce inflammation throughout the body. Historically used as a digestive aid, dill contains essential oils that can help soothe the stomach, alleviate bloating, and stimulate the secretion of digestive juices. Additionally, it provides a surprising boost of Vitamin C for immune support and manganese for bone health. Whether used fresh or as seeds, incorporating dill into your diet offers a simple, flavourful way to support heart health and maintain steady blood sugar levels.
Dill is far more than just a garnish for pickles; it’s a nutritional powerhouse packed with protective compounds. This aromatic herb is rich in flavonoids and antioxidants, such as quercetin, which help combat oxidative stress and reduce inflammation throughout the body. Historically used as a digestive aid, dill contains essential oils that can help soothe the stomach, alleviate bloating, and stimulate the secretion of digestive juices. Additionally, it provides a surprising boost of Vitamin C for immune support and manganese for bone health. Whether used fresh or as seeds, incorporating dill into your diet offers a simple, flavourful way to support heart health and maintain steady blood sugar levels.
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Goan Shepu (Dill) Moong Dal Bhaji
(Serves 4)
Ingredients:
50 grams dill leaves with tender stalks
1 tablespoon split yellow moong dal
1 onion (chopped )
2 green chillies (chopped)
4 large garlic cloves (chopped)
1 tomato (chopped)
1/4 teaspoon turmeric powder
2 tablespoons grated coconut
2 tablespoons oil
salt
Method:
Clean dal, wash, and soak in water for one hour.
Wash dill, drain, chop and set aside.
Heat oil in a pan, and sauté onion until translucent. Stir in garlic, when fragrant, incorporate the green chillies, tomato, turmeric powder and salt. Cover and cook until the tomato breaks down and pulpy.
Add the moong dal without any water and cook on medium heat for 5 minutes. Mix in the dill leaves, cover and cook for another 5 minutes. By this time, the moong dal will be done maintaining its shape without being mushy. Sprinkle grated coconut and combine well, cook for a couple of minutes. Taste for salt, include if needed.
Serve hot.
To read click here: Copyright & Privacy Policy
Goan Shepu (Dill) Moong Dal Bhaji
(Serves 4)
Ingredients:
50 grams dill leaves with tender stalks
1 tablespoon split yellow moong dal
1 onion (chopped )
2 green chillies (chopped)
4 large garlic cloves (chopped)
1 tomato (chopped)
1/4 teaspoon turmeric powder
2 tablespoons grated coconut
2 tablespoons oil
salt
Method:
Clean dal, wash, and soak in water for one hour.
Wash dill, drain, chop and set aside.
Heat oil in a pan, and sauté onion until translucent. Stir in garlic, when fragrant, incorporate the green chillies, tomato, turmeric powder and salt. Cover and cook until the tomato breaks down and pulpy.
Add the moong dal without any water and cook on medium heat for 5 minutes. Mix in the dill leaves, cover and cook for another 5 minutes. By this time, the moong dal will be done maintaining its shape without being mushy. Sprinkle grated coconut and combine well, cook for a couple of minutes. Taste for salt, include if needed.
Serve hot.
