dill leaves Archives - Indian Vegan Cookbook

Shepuchi Bhaaji with Mugachi Dal (Dill Leaves Bhaaji with Moong Dal)

This traditional dish is still very popular in Maharashtra and is eaten very often by people from the low income group. This is a nourishing dish because it contains both a leafy vegetable and a pulse, making it an almost complete dish nutritionally. Coming from the celery (Apiaceae) family, it is known as Shepu in Marathi, Suva Bhaji in Hindi, Sathakuppai in Tamil and Sowa in Bengali. Both dill leaves and moong dal are rich in nutrients and help regulate many body functions.

Shepuchi Bhaji with Channa Dal (Dill Leaves Bhaaji with Bengal Gram)

A lot of Indians cook a pulse and a vegetable together making the dish more nutritious, delicious, and filling. Channa dal is great to combine with dill leaves, fenugreek leaves, cabbage, capsicum, and bottle gourd, snake gourd, ridge gourd, etc. either in a dry vegetable or curry form. Dill leaves are rich in a variety of nutrients including Vitamin A, C, D, riboflavin, manganese, folate, iron, copper, potassium, magnesium, zinc and dietary fibres. These nutrients and antioxidants, not only protect the cells against free radical damage but also promote healthy vision, augment skin, boost immune functions, treat digestive anomalies, remedy sleep problems, fortify bone health, relieve respiratory infections, regulate hormonal balance, and enhance reproductive health.