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Sabsige Soppu Saaru

  • Duration: 30 minutes
  • Serves: 4 people
  • Spice Level: Medium

Authenticity Slice

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.

Trivia Tadka

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)

For Masala

  • 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)

For Tadka

  • 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.

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