Dill leaves/Shepuchi bhaji is one of the healthiest food.
It is packed with many benefacial nutrients, It is anti-oxidents. It has no cholesterol and low in calories. it contains vitamins like niacin and also contains dietary fibers which helps to control blood cholesterol level.
Fresh dill leaves is an excellent source of antioxidant vitamin, vitamin-C. Vitamin-C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. It is also rich in many vital vitamins, including folic acid, riboflavin, niacin, vitamin A, ß-carotene.  It is used as a herb or spice in some countries. It also helps the human body to protect from lung and oral cavity cancers.  It ia a good source of minerals like copper, potassium, calcium, manganese, iron, and magnesium.

2 bunch of Dill leaves
¼ Cup yellow moong dal (washed and soaked for 3-5 hours)
2-3 finely chopped green chillies (or as per the taste you want)
2-3 garlic cloves (crushed in mortar and pestle)
¼ Tsp Cumin seeds
¼ Tsp turmeric
pinch of asefoetida
1 Tsp oil
Salt for taste

Wash and chopped dill leaves. Heat oil in kadhai, add cumeen seeds, crushed garlic saute till garlic’s raw smell goes off. Add green chillies, saute for 30 sec. Meanwhile drain water from daal, add in kadhai and saute for 2-3 min, cover and cook for 3-4 min. Add turmeric and asefoetida. Now add chopeed dill leaves, add salt and mix well. Cover and cook for 12-15 min or till dill leaves gets cooked.
serve with chapatti, roti.

1) The bunch we get in India is big so can use only one. As we get small bunch in USA, so I used two bunches of dill leaves.
2)In India, first pluck leaves and tender stems of dill leaves then wash and chopped it.
3) You can use soaked chana daal instead of moong daal but in less quantity.
4) You can also cook moong daal for 5-7 min and then can add it to sabji.