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Sabsige Soppu Saaru
- Duration: 30 minutes
- Serves: 4 people
Spice Level: Medium
The aromatic and delicious dill leaves lose their flavour if cooked for too long. To retain the aroma and flavour, don't overcook the vegetable.
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Sabsige soppu saaru or dill rasam is a traditional Karnataka dish prepared mainly by farmers. Packed with Vitamin A, it is healthy and popular as a rainy soul food.
- Split red gram (arhar dal) (1/2 cup)
- Split green gram (moong dal) (1/4 cup)
- Water (2 cups)
- Dill leaves (suva bhaji), chopped (1 cup)
- Green chillies (hari mirchi), chopped (1-2)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- Salt (to taste )
- Coriander leaves (hara dhania), for garnish (1/2 tsp)
- Pepper (kali mirch) ( 1/4 tsp)
- Cumin seeds (jeera) (1/2 tsp)
- Onion, chopped (1/2 cup)
- Coconut (nariyal), grated (3 tbsp)
- MTR Rasam Powder (2 tsp)
- Ghee (2 tsp)
- Mustard seeds (sarson) (1/2 tsp)
- Asafoetida (hing) ( 1/4 tsp)
- Garlic (lahsun), chopped (2 tbsp)
- Curry leaves (kadipatta) (4-6)
- Wash arhar and moong dals.
- In a pressure cooker, place the dals, suva leaves, green chillies and MTR Haldi/Turmeric Powder. Cook for 3–4 whistles. Set aside.
- Add the masala paste ingredients to a grind and blend to a fine paste.
- Place cooked dal and suva mixture in a kadhai, add ground masala, tamarind paste, salt and boil till the mixture thickens. Switch off the flame and add coriander leaves.
- For tadka, heat oil in a small kadhai and add ghee, sarson, hing, curry leaves and garlic to it.
- Allow the mustard to splutter and pour over the dal mixture.
- Serve saaru with steamed rice or ragi mudde.