Dill and Lentil curry

This is one of my favourite bhajis (greens). Although in most parts of the world, dill is used as a garnish, in India it is prepared as a dry curry. (Any greens prepared as curry is called bhaji). This is my mum’s recipe; It’s very simple and healthy and tastes splendid with sorghum rotis smeared with ghee.

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 1/2kg dill (called shepu in marathi), chopped
  • 1/4cup yellow split moong dal, rinsed and soaked for atleast 30mins
  • 2 cloves garlic, sliced
  • 3 big cloves garlic and 3 green chillies, ground to paste
  • 1 onion medium, chopped
  • Salt, to taste
  • 3tbspn sunflower oil


  1. Heat oil in a wok, saute garlic till golden.
  2. Add onions and fry till they turn reddish. Add garlic and chilly paste and fry for couple of mins.
  3. Add dal and fry for another 2-3mins.
  4. Add dill, 1/2 cup water and stir. Cover and cook on low flame until lentils and cooked and most of the water is absorbed.
  5. Adjust salt and serve with fresh rotis!

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