A Gujarati classic and my favorite quick stir-fry that uses fresh dill leaves.  At our home this bhaji was served with bhakri, a whole wheat flatbread as a light evening meal, and a glass of warm milk for the grannies.

This is one of the simplest and probably the healthiest Gujarati bhaji you can make, it’s loaded with digestion boosting properties from the dill and moong dal which is a rich source of protein.

Sharing my Mum’s recipe for vegan and gluten-free Suva ni bhaji.

Watch a quick tutorial here!

Ingredients:

• 1-2 bunches Fresh Dill, washed and chopped cleaned and chopped (about 3 cups)
• 1 teaspoon garlic paste or 3 garlic cloves, peeled finely sliced
• ½- ¾ cup- Yellow moong dal skinless, washed and soaked in water for 30 mins
• 1 tablespoon olive oil or any neutral oil
• ¼ teaspoon Asafetida  (Optional omit for gluten free option)
• 1/2 teaspoon Cumin seeds
• 1/4 teaspoon Turmeric powder
• 1 teaspoon red chili powder
• ½ teaspoon lasanyu marchu (red chilli and garlic chutney) -optional
• 1 teaspoon salt or to tast
• ½ cup water or as needed

Instructions:

1. Wash and  Soak the moong dal for at least 30 mins.
   
2. Meanwhile, wash the dill leaves thoroughly, cut a bit off the root ends and chop the dill finely then leave them to drain in a sieve.
   
3. Drain the water from the moong dal.
   
4. Place a wok or heavy bottomed pan on medium heat and heat the oil
   
5. Add the asafetida if using, then add the cumin seeds, as soon as they crackle add the sliced garlic paste and sauté for 1 minute
   
6. Add the moong dal to the pan, add turmeric, ½ tsp. salt and ¼ cup water and cover, then lower the heat and cook the dal until tender – about 8-10 minutes.
   
   Watch to make sure the dal does not burn, add another ¼ cup of water if needed.  
   
7. When the dal is almost cooked, add the chopped dill greens, remaining salt, red chilli powder and the garlic chutney if using. Cover and let everything cook again for 8 minutes.
   
8. Check to see if the dal is fully cooked and mix everything gently and remove from heat.
   

Serve Suva ni Bhaji with whole wheat or multigrain Bhakri or Rotli.