A leafy affair you would absolutely love.
Palak (Spinach) is one of the most famous and loved leafy vegetable all around the world. But Shepu (Suva in Hindi & Dill in English) isn’t that famous or loved as well. And it is loaded with various nutrients like calcium, magnesium, iron, and flavonoids along with being very low in calories. With many medicinal benefits as well, Shepu should be included in our diet. And in the winter months, these leafy vegetables are abundantly available and should be consumed abundantly as well.
Try this combination of Palak, Shepu, Besan and imli with other spices and additions and you are bound to see your family with kids relishing it. Just making your life easier to include the critical leafy vegetables in daily food of your family.
- Palak / Spinach – Handful of leaves, cleaned thoroughly and chopped
- Shepu / Suva / Dill – Handful of leaves, cleaned thoroughly and chopped
- Green Moong Dal (with chilka) – Half bowl, washed
- Peanuts – 20 -25
- Besan – 2 tablepoon
- Tomato – 1, roughly chopped
- Garlic – around 15 cloves
- Imli – 1 inch piece, soak in water
- MOMmade Haldi Powder – Half tsp
- MOMmade Chilli Powder – 1 tsp
- Rai – 1 tsp
In a pressure cooker, add the green chilke waali moong dal with peanuts at the bottom. Add in chopped leafy vegetables, half glass of water. And cook in the cooker for 4 whistles.
In a pan, heat a tablespoon of oil. Add rai and lets them crackle. Throw in the cloves of garlic. I like using the whole garlic cloves in this gravy. If you dont like you can crush it in mortar pestle and use. Once the galic turn slightly brown, add tomatoes. Fry for a minute, then add Salt & MOMmade Haldi Powder. Cover and cook for a minute or two till the tomatoes get a nit tender. Then add a teaspoon of MOMmade Chilli Powder.
In the pressure cooker, once it cools down, add the besan to the cooked leafy vegetables & dal. Whisk well to form a smooth consistency and avoid any lumps.
Mix well. Cover and cook for 6 to 7 minutes. Check if the rawness of besan had eliminated. If the rawness is still there continue cooking for some more time. You can check this by the smell or even taste.
Crush the imli in the soaked water. Strain the imli water. Remove all the seeds and imli pieces. Add the strained water to our dish towards the end of the cook. Mix, cover and continue cooking for maximum 2 minutes. Serve with fulka or even tastes good with steamed rice.
Spinach definitely had amazing benefits itself. When mixed with Dill, the nutrient levels double up. So this winter, along with sarso da saag, do give this palak shepu saag a try and let me know how you like it. Leafy vegetable are ofcourse healthy but don’t miss out on making it yummy. ‘Yumminess Everyday‘.
BE YUMMY. BE HEALTHY.
I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.