Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya

Dill leaves curry is a nutritious curry packed with protein, calcium & vitamin C. Dill leaves are rich in antioxidants, help in maintaining bone health & boosting immunity.
.
Recipe to this North Karnataka style sabsige soppina palya is here for you all to try. It is simple to make and not time consuming either.
.
If you happen to try my suva bhaji recipe, leave a comment, let me know how it turned out.
.
This is my entry to #greenveg contest by Cookpad.
.
Follow me on
Instagram- @TheRedPlateChronicles
Facebook - TheRedPlateChronicles
WordPress - http://theredplatechronicles.home.blog
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M❤️
Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya
Dill leaves curry is a nutritious curry packed with protein, calcium & vitamin C. Dill leaves are rich in antioxidants, help in maintaining bone health & boosting immunity.
.
Recipe to this North Karnataka style sabsige soppina palya is here for you all to try. It is simple to make and not time consuming either.
.
If you happen to try my suva bhaji recipe, leave a comment, let me know how it turned out.
.
This is my entry to #greenveg contest by Cookpad.
.
Follow me on
Instagram- @TheRedPlateChronicles
Facebook - TheRedPlateChronicles
WordPress - http://theredplatechronicles.home.blog
.
Love
M❤️
Steps
- 1
De-stalk dill leaves. Wash the dill leaves and toor dal well.
- 2
Chop dill leaves roughly.
- 3
Transfer chopped dill leaves and toor dal directly into a pressure cooker or into a container for cooking in the pressure cooker.
- 4
Add 1 cup water. Pressure cook for 3-4 whistles. Allow to cool.
- 5
In the meanwhile, peel the garlic. If cloves of garlic are big, slice them or use as is. Finely chop the onions.
- 6
Heat 1 tbsp oil in a wok. Add mustard & cumin seeds, asafoetida, garlic & ehole red chillies. Saute for a minute.
- 7
When garlic turns golden, add the finely chopped onions. Saute for a minute.
- 8
Add salt and saute until onions turn translucent.
- 9
Open the pressure cooker. Drain the excess water. Keep the water aside to use later if the curry feels dry.
- 10
Add the cooked dill leaves and toor dal to the sauteed onions.
- 11
Add turmeric powder, red chilli powder and garam masala.
- 12
Mix well and cook on med-low heat.
- 13
Cook until the moisture is reduced. Turn off heat.
- 14
I have served sabsige soppina palya with hot jolada rotti (jowar rotis), some aamras since mangoes are in season and sliced cucumbers with wedges of lemon for a wholesome North Karnataka meal for dinner. This curry pairs well with phulkas or chapatis too.
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