Dill leaves dal / Sabsige soppu dal recipe
Dill leaves dal / Sabsige soppu dal recipe for plain rice and roti.
Servings: 4
Ingredients
1 cup = 250ml
- ½ cup Toor dal or moong dal
- ½ cup Dill leaves /Sabsige soppu
- 2 tbsp Cooking oil
- 1 tsp Crushed Pepper + Cumin seeds (pepper 1/2 tsp, cumin seeds 1 tsp)
- 1 Big onion
- 10 Crushed garlic
- Curry leaves few
- 1 Tomato
- 2 Green chilli
- Tamarind small berry size
- ½ tsp Dhania powder
- ½ tsp Turmeric powder
- ½ tsp Sugar or jaggery
Instructions
- Wash and chop dill leaves, onion, tomato, green chilli and set aside. Wash and pressure cook toor dal adding required water, turmeric powder and few drops of oil.
- Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash well and set aside.
- Now heat oil in a kadai. Splutter mustard seeds, crushed pepper + cumin seeds. Saute onion, curry leaves, crushed garlic cloves, green chilli and dill leaves. Saute for 5 minutes. The more you saute, the more flavor it lends. Saute in medium flame.
- Add cooked dal, tamarind extract, dhania powder, sugar or jaggery and salt. Mix well and add required water. Boil for few minutes till nice aroma emits out.
- Switch off the flame. Serve hot with plain rice adding few drops of ghee. If you make it thick, you can serve with roti as well. Enjoy !
Notes
- Add more green chillies based on your taste.
- You can use moong dal instead of toor dal.
- You can use red chilli powder instead of green chilli.
- Tempering is optional. You can temper mustard seeds, urad dal, red chilli and cumin seeds in 1 tsp of ghee and add to dal on top at the end.