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Showing posts with label SIDE DISH FOR RICE. Show all posts
Showing posts with label SIDE DISH FOR RICE. Show all posts

May 19, 2021

Lasooni Palak | Lehsuni Palak |Restaurant style Lasooni Palak– Garlic Spinach Curry

lasooni palak recipe


Lasooni palak / Lehsuni palak / Spinach garlic curry is an easy and interesting side dish for rice and roti. I tried a restaurant style lasooni palak for the first time for our lunch yesterday. It came out so well. I enjoyed with both rice and chapathi. The flavor of roasted garlic in palak was so good. If you are looking for a change from the regular dal palak, this lehsuni palak is a good alternative.

Friends, do try this Lasooni palak / Lahsun palak recipe and enjoy with rice and roti.

Lehsuni palak

Lasooni palak recipe / Lahsun palak - Lehsuni palak recipe


Lasooni palak recipe / Lahsun palak - Lehsuni palak recipe

Lasooni palak recipe for rice – Palak gravy with roasted garlic.


 
Cuisine: Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
  • Palak / Spinach - 2 cups
  • Big onion - 1 ( finely chopped)
  • Green chilli - 1 or 2 (-do-)
  • Gram flour – 1 tsp
  • Cooking oil - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Ginger garlic paste - 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Sugar – 1/4 tsp
  • Kasoori methi – 1/2 tsp (crushed)
  • Fresh cream – 1 tbsp (optional)
  • Salt & water - as needed
  • Lemon juice – as needed
To temper
  • Ghee - 2 tsp
  • Garlic cloves - 1- (finely chopped)
  • Red chilli – 1 (pinched into 2)
HOW TO MAKE LASOONI PALAK
  1. Wash and chop palak roughly. Chop onion, green chilli.
  2. Boil water in a pan. Add palak and boil for few minutes.
  3. Remove when its soft. Add to cold water to retain green color.
  4. Once cool, grind to a paste adding turmeric powder and sugar. Set aside.
  5. Heat oil in a kadai. Temper cumin seeds, big onion, green chilli , ginger garlic paste and saute till transparent. Add gram flour and mix well without lumps.
  6. Add the palak paste, salt and required water. Boil for few minutes.
  7. Switch off the flame once its thick. Heat ghee in a kadai.
  8. Add finely chopped garlic and red chilli. Saute till garlic turns light golden in color.
  9. Add to the palak and mix well. Switch off the flame and add lemon juice.
  10. Serve hot with rice and roti. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and chop palak roughly. Wash and chop onion, green chilli finely. Set aside.

  • Boil water in a bowl. Add the chopped palak and cook till its soft. Remove and add to cold water to retain its green color.
  • Lasooni palak
  • Once its cool, take in a mixie jar, add little turmeric powder and sugar. Grind to a smooth paste. Keep it aside.
  • Lasooni palak
  • Heat oil in a kadai. Temper cumin seeds. Add onion, green chilli and ginger garlic paste. Saute till onion turns transparent. Add gram flour and mix quickly without lumps.
  • Add the ground palak paste. Add salt and required water. Boil for few minutes till it becomes thick. Add crushed kasoori methi. If you like you can add a tbsp of fresh cream. Switch off the flame.
  • Lasooni palak
  • Heat ghee in a small kadai. Add finely chopped garlic cloves. Roast till light golden in color. Add red chilli and switch off the flame. Add to the palak. Add lemon juice and Mix well. Serve with rice and roti !
  • Lasooni palak
    Enjoy !

Note

  • For variations, you can saute one bayleaf, cinnamon, cloves and cardamom in oil along with cumin seeds.
  • You can skip fresh cream but adding it gives a rich and creamy restaurant taste to the gravy.
  • You can make the gravy thick or semi thick as you wish.


Try this easy, yummy Lehsuni palak and enjoy !

Lasooni palak

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May 14, 2021

Drumstick Poriyal / Murungakkai poriyal recipe

murungakkai poriyal

Drumstick / Murungakkai is a super healthy vegetable packed with rich source of vitamins and minerals. It helps to boost immunity, develop strong bones and purifies the blood. Usually we make sambar, poricha kuzhambu and vathakuzhambu with drumstick. Long back I had tried and shared a drumstick masala recipe. After that, I never got a chance to try something different.

Today I tried my mom’s style drumstick poriyal / murungaikai poriyal for our lunch. It came out so well. We all loved it. You can make this poriyal directly in a pressure cooker. Friends, do try this easy, yummy drumstick poriyal for rice and enjoy.

Check out my drumstick masala recipe

drumstick poriyal

Drumstick poriyal / murungaikai poriyal recipe


Drumstick poriyal / murungaikai poriyal recipe

Drumstick poriyal / murungaikai poriyal recipe for rice


 
Cuisine: Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Drumstick / Murungakkai - 3
  • Big onion - 1
  • Tomato - 2
  • Ginger garlic paste – 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Sambar powder - 1 tsp
  • Salt & water - as needed
  • Coriander leaves – 1/4 cup
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE MURUNGAKKAI PORIYAL
  1. Wash and chop drumstick into finger length pieces. Finely chop onion, tomato.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves.
  3. Saute onion till transparent. Add ginger garlic paste. Saute till raw smell goes off.
  4. Add tomato and saute till it turns mushy. Add drumstick pieces, turmeric powder, red chilli powder, sambar powder and salt.
  5. Mix well and add required water. Cover cook till drumstick is done.
  6. Once all the water is absorbed, add grated coconut and mix well.
  7. Serve with rice. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and chop drumstick into pointer finger length pieces. Finely chop onion and tomato. Set aside.

  • Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal and curry leaves. Saute onion till transparent.
  • drumstick poriyal recipe
  • Add ginger garlic paste and saute till raw smell vanishes. Add tomato and saute till mushy. Add required salt to cook quickly.

  • Now add the drumstick pieces. Saute for a minute. Add red chilli powder, sambar powder and turmeric powder. Mix well.
  • drumstick poriyal recipe

  • Add required water and cover cook in low flame till drumstick is cooked soft inside. Take one, press the seed and pulp to see if its cooked properly. If cooked, boil the excess water and bring it to semi dry texture.
  • drumstick poriyal recipe
  • Lastly add the grated coconut and mix gently without breaking the drumstick. Serve hot with rice. Enjoy !

Note

  • Adjust the quantity of chilli powder and sambar powder as per your taste.
  • You can skip ginger garlic paste.


Try this easy, yummy Drumstick poriyal for lunch and enjoy !

drumstick poriyal recipe


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May 10, 2021

Cabbage Moong dal Poriyal / Muttaikose Pasi Paruppu Poriyal

 cabbage moong dal poriyal

This cabbage moong dal poriyal / muttaikose pasi paruppu poriyal is our most favorite cabbage recipes. I make this poriyal at least once in a week. I learnt this cabbage poriyal recipe from my MIL. Earlier we used to cook cabbage adding moong dal separately in a closed vessel, temper it with onion, green chilli and garnish with grated coconut.

Recently my MIL started to make this poriyal in pressure cooker directly and taught me the same. Its so easy and can be made quickly under 10 minutes. Friends, do try this easy cabbage poriyal with moong dal and enjoy with sambar rice.

Cabbage poriyal with moong dal

Cabbage moong dal poriyal recipe


Cabbage moong dal poriyal recipe

Cabbage moong dal curry recipe / Muttaikose pasi paruppu poriyal for rice


 
Cuisine: Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Cabbage - 2 cups (finely sliced)
  • Moong dal – 2 tbsp
  • Big onion - 1(finely chopped)
  • Green chilli - 2 (slit)
  • Ginger – 1/2 tsp (finely chopped)
  • Grated coconut - 1/4 cup
  • Coriander leaves - 2 tbsp (to garnish, optional)
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE CABBAGE MOONG DAL PORIYAL
  1. Wash and shred cabbage. Chop onion, green chilli, ginger.
  2. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
  3. Add onion, green chilli, ginger and saute till transparent. Add cabbage, moong dal and salt. Mix well.
  4. Add 1/2 cup of water and mix well. Pressure cook in high flame for 2 whistles.
  5. Open the cooker after the steam is released. Boil excess water if there.
  6. Lastly garnish with grated coconut and coriander leaves.
  7. Serve with sambar rice !
METHOD - STEP BY STEP PICTURES
  • Wash and shred cabbage finely. Wash and chop onion, ginger, slit green chilli.

  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. 

  • Saute onion, green chilli, ginger and curry leaves. Add cabbage, moong dal, salt and mix well.
  • cabbage poriyal with moong dal
  • Add 1/2 cup of water and pressure cook in high flame for 2 whistles. Open the cooker after the steam is released. 
  • cabbage poriyal with moong dal
  • Boil if there is any excess water. Garnish with grated coconut and coriander leaves.
  • cabbage poriyal with moong dal
  • Mix well and serve with sambar rice. Enjoy !

Note

  • For variations, you can use chana dal instead of moong dal but soak chana dal for 2 hours in hot water for quick cooking.
  • You can also use sambar powder instead of green chilli but taste, color and flavor will vary.


Try this easy and yummy cabbage poriyal recipe with moong dal. You will love it !

muttaikose pasi paruppu poriyal


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April 18, 2021

Avarakkai Kootu | Broad Beans Kootu Recipe

avarakkai kootu recipe

Avarakkai kootu / Broad beans kootu is an easy and yummy Tamil nadu style (South Indian) side dish for rice. This kootu recipe tastes the best with sambar and vatha kuzhambu rice. Most of us make poriyal with broad beans. But this kootu is a healthy and interesting recipe with the addition of moong dal and coconut. We call this kootu as avarakkai poricha kuzhambu. You can mix this kootu with plain rice adding few drops of ghee.

As usual I made this poricha kootu in a pressure cooker directly. So my job was done under 10 minutes. It tastes more like hotel kootu recipe. Friends, do try this easy and healthy broad beans kootu recipe. You will love it.

Check out my other KOOTU RECIPES too.

Broad beans kootu

Broad beans kootu recipe / Avarakkai kootu


Broad beans kootu recipe / Avarakkai kootu

Broad beans kootu recipe / Avarakkai kootu - Side dish for rice


 
Cuisine: South Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Broad beans / Avarakkai - 250gms
  • Moong dal - 1 tbsp
  • Tomato – 1
  • Turmeric powder – 1/4 tsp
  • Sugar – 1/4 tsp
  • Sambar powder - 1 tsp
  • Asafetida / hing - 1/4 tsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Rice flour - 1 tsp
  • Water - as needed
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE AVARAKKAI KOOTU
  1. Wash and chop broad beans, tomato into small pieces. Grind coconut, rice flour to smooth paste.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, cumin seeds, curry leaves.
  3. Add chopped broad beans, tomato. Saute for a minute. 
  4. Add sambar powder, turmeric powder, sugar and salt. Mix well.
  5. Add moong dal and mix well. Lastly add the required water, ground coconut paste and mix well.
  6. Pressure cook in low flame for one whistle. Switch off the flame.
  7. Open the cooker after the steam is released naturally.
  8. Mix well and serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and remove the fiber part of broad beans by slicing the top and bottom. Chop into small pieces. Chop tomato finely. Set aside.

  • Grind coconut and rice flour to smooth paste adding little water. Keep it aside.

  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
  • avarakkai kootu recipe
  • Add chopped broad beans and tomato. Mix well for a minute. Add turmeric powder, sugar, salt and sambar powder. Mix well.

  • Add moong dal. Add the ground coconut paste and mix well. Add required water and mix well.
  • avarakkai kootu recipe
  • Close the lid and keep the flame high. When the steam starts to come out, lower the flame completely and put the weight valve. Cook in low flame for one whistle in low flame. Switch off the flame and let the steam release naturally.
  • avarakkai kootu recipe
  • Open the cooker after the steam is released. Mix well and check the consistency. Boil for few minutes if the kootu is watery. If its too thick, add little water and adjust the consistency. Serve hot with vatha kuzhambu , sambar and curd rice. Enjoy !
  • avarakkai kootu recipe

Note

  • Do not skip moong dal and tomato. It helps to give hotel taste.
  • While grinding coconut you can add 2 small onion, 1/2 tsp cumin seeds. It gives a different flavor to kootu.
  • For variations, you can add chana dal instead of moong dal but soak the chana dal for 30 minutes before cooking.

    Try this easy and yummy broad beans kootu recipe for rice. You will love it !

 Avarakkai kootu

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March 24, 2021

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe

Peerkangai paal kulambu

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe is an easy and interesting kuzhambu recipe I came across recently in a Youtube channel. Its a Tamil nadu village style peerkangai kadayal recipe adding milk. Its a very simple and easy recipe. This recipe is without coconut and no grinding job too. 

Usually I make my MIL’s peerkangai chutney and peekangai thol thogayal at home. I have also shared a North Indian style Turai ki sabji. I am happy that I tried this simple peerkangai paal kulambu. Everyone loved it. So I can make it often in my kitchen. For variations, you can make it thick and serve as peerkangai paal kootu.

Friends, do try this easy ridge gourd milk curry / Peerkangai paal kuzhambu recipe and enjoy with plain rice adding ghee.

Check out my other ridge gourd recipes

Peerkangai paal kuzhambu

Ridge gourd milk gravy / Peerkangai paal kulambu recipe


Ridge gourd milk gravy  / Peerkangai paal kulambu recipe

Ridge gourd milk gravy / Peerkangai paal kulambu recipe - A simple side dish for rice.


 
Cuisine: South Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Ridge gourd - 1
  • Big onion - 1
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Rice flour - 1/2 tsp
  • Salt and water - as needed
  • Boiled and cooled milk - 1/2 cup
  • Cooking oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Curry leaves - Few
  • Hing / Asafetida – 1/4 tsp
HOW TO MAKE PEERKANGAI PAAL KULAMBU
  1. Wash and peel the skin of ridge gourd. Chop finely.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.
  3. Saute onion till transparent. Add chopped ridge gourd pieces. Saute till it shrinks and becomes soft. Add little water, cover cook for few minutes.
  4. Now add turmeric powder, sambar powder and salt.
  5. Mix well and boil for a minute. Lastly add milk, rice flour paste diluted in little water.
  6. Mix well and boil till gravy reaches desired consistency. Remove and serve with plain rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of ridge gourd. Chop finely. Chop onions finely.
  • Peerkangai paal kuzhambu
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.

  • Add onion and saute till transparent. Add chopped ridge gourd pieces and saute till it becomes soft. Add little water, cover cook for sometime.
  • Peerkangai paal kuzhambu
  • Now add sambar powder, turmeric powder and salt. Mix well and boil till its raw smell goes off.

  • Lastly add boiled and cooled milk. Simmer the flame. Mix rice flour in 1/4 cup of water and add to the gravy.
  • Peerkangai paal kuzhambu
  • Mix well and boil till the gravy reaches desired consistency. Switch off the flame and garnish with coriander leaves. Serve with plain rice and enjoy!
  • Peerkangai paal kulambu

Note

  • For variations, you can add one finely chopped tomato and saute with onion.
  • You can use green chilli instead of sambar powder.
  • Original recipes dint call for rice flour. But I used it to give some thickness to the kulambu.
  • For variations, you can make it thick and serve as peerkangai paal kootu.

Try this simple ridge gourd gravy for rice and enjoy !

Ridge gourd kuzhambu

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March 16, 2021

Broad Beans Poriyal Recipe | Avarakkai Poriyal

Avarakkai poriyal


Broad beans poriyal / Avarakkai poriyal in Tamil is an easy, healthy broad beans recipe I make in my kitchen at least once in a week. Its a Tamilnadu style avarakkai poriyal recipe I learnt from my MIL. We make this poriyal without onion and garlic.  Its one of the easy avarakkai recipes that can be prepared in a pressure cooker directly. You can use pattai avarakkai / thick variety broad beans or sanna avarakkai / thin broad beans to make this poriyal. Both tastes good. I have used 1 carrot as I had less broad beans in hand. Its optional. In some hotels, they add carrot too. I have used moong dal in this recipe. You can either skip it or use chana dal instead. 

Friends, do try this easy Tamilnadu style avarakkai poriyal recipe directly in a pressure cooker. You will love it. For variations, you can add onion. Instead of grated coconut , you can use roasted peanut powder or even roasted flax seed powder. Its a healthy option too. Ok, lets see how to make broad beans poriyal with step by step pictures.

Check out my avarakkai poriyal with groundnut 


broad beans poriyal recipe

Broad beans poriyal / Avarakkai poriyal recipe


Broad beans poriyal / Avarakkai poriyal recipe

Broad beans poriyal / Avarakkai poriyal recipe for rice


 
Cuisine: Tamil nadu
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Broad beans - 25 / 2 to 3 cups
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Moong dal - 1 tbsp
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Sugar - 1/4 tsp (Helps to retain green color of broad beans)
  • Salt - as needed
  • Water - 1/2 cup
  • Grated coconut - 1/4 cup (to garnish)
HOW TO MAKE BROAD BEANS PORIYAL
  1. Wash and trim the edges of broad beans. Remove the fiber part.
  2. Slice it thinly. Set aside. Heat oil in a pressure cooker.
  3. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
  4. Add broad beans, turmeric powder, sugar and salt. Mix well. Add sambar powder.
  5. Mix well and add moong dal, water. Pressure cook in low flame for one whistle.
  6. Remove the lid and boil the excess water if any. Lastly add grated coconut.
  7. Serve with sambar, curd rice. 
METHOD - STEP BY STEP PICTURES
  • Wash and remove the fiber part by trimming the edges of broad beans. Slice it thinly. Set aside. ( I also used 1 chopped carrot as I had less broad beans). Carrot is optional though. 

  • Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
  • avarakkai poriyal
  • Add the chopped broad beans. Add turmeric powder, sugar and salt. Mix well. Add sambar powder and saute for a minute.
  • avarakkai poriyal
  • Lastly add the moong dal and 1/2 cup of water. Mix well and cover the pressure cooker. Cook in very low flame for one whistle.

  • Open the cooker after the steam is released. Mix well and boil excess water if any. Lastly add the grated coconut and cook for a minute.
  • avarakkai poriyal
  • Serve with sambar rice, curd rice. Enjoy!

Note

  • For variations, you can add chana dal instead of moong dal.
  • You can add red chilli powder instead of sambar powder but flavor varies.
  • If you want to avoid coconut, you can add roasted groundnut powder or flax seeds powder.

Try this easy, yummy broad beans curry / avarakkai poriyal for rice and enjoy !

 broad beans poriyal

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February 1, 2021

Dill leaves dal recipe / Sabsige soppu dal / Shepu dal/ Suva dal Recipe

Dill leaves dal recipe

Dill leaves dal is an easy and healthy recipe (Sabsige soppu in Kannada, Dill leaves in English, Shepu or Suva Bhaji in Hindi, Sathakuppai in Tamil and Sowa in Bengali). Sabbasige soppu / Sabsige soppu was very new to me until I come to Bangalore. My friends and neighbors here buy this soppu/ Keerai/ greens often. They add it along with coriander leaves in most of the dishes like instant idli, paddu/ paniyaram, akki roti, instant dosa varieties etc. Its very good for lactating mothers after pregnancy.

I tasted this dill leaves in Iyengar bakery masala bun for the first time and started loving its flavor. Then I tried a palya/ poriyal/ dry curry with dill leaves but my family didn't like its flavor. It became a flop in my house. So I stopped buying it.

Recently when I was looking for sago idli / sabbaki idli (recipe coming up next week) in a YouTube channel, dill leaves were added to the idli. It gave a nice and unique look to the idli. So after a long time, I bought a small bunch of dill leaves again and tried this dill leaves dal and sago idli with it. 

This dal recipe is of North Karnataka / Uttara Karnataka style sabsige soppu saaru with toor dal. Surprisingly both of them loved this sabbasige soppu dal recipe. They loved its flavor and had two servings. I am so happy that finally I found one good recipe to include this healthy greens in our diet. Before making the recipes, I explained its health benefits to my husband and daughter. Please find the health benefits below. 


Dill leaves dal

HEALTH BENEFITS OF DILL LEAVES / SABSIGE SOPPU :

Dill leaves are rich in anti oxidants. They are a good source of Vitamin C, Vitamin A, D, Iron, Magnesium etc. It helps to protect against heart diseases and cancer.

Dill leaves also promote healthy vision, augment skin, boost immune functions, treat digestive anomalies, remedy for sleep problems, fortify bone health, relieve respiratory infections, regulate hormonal balance, and enhance reproductive health. 

Friends, do try this easy, yummy and healthy sabsige soppu dal/ dill leaves dal and enjoy with plain rice adding ghee. You will love it. For variations, you can use moong dal instead of toor dal.

Sabsige soppu dal

Dill leaves dal / Sabsige soppu dal recipe


Dill leaves dal / Sabsige soppu dal recipe

Dill leaves dal / Sabsige soppu dal recipe for plain rice and roti.


 
Cuisine: Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Toor dal or moong dal - 1/2 cup
  • Dill leaves /Sabsige soppu - 1/2 cup
  • Cooking oil - 2 tbsp
  • Crushed Pepper + Cumin seeds - 1 tsp (pepper 1/2 tsp, cumin seeds 1 tsp)
  • Big onion - 1
  • Crushed garlic - 10 cloves
  • Curry leaves - few
  • Tomato - 1
  • Green chilli - 2
  • Tamarind - small berry size
  • Dhania powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Sugar or jaggery - 1/2 tsp
HOW TO MAKE DILL LEAVES DAL / SABSIGE SOPPU DAL
  1. Wash and chop dill leaves, onion, tomato and green chilli.
  2. Wash and pressure cook toor dal in enough water for 2 whistles.
  3. Mash well and set aside. Heat oil in a kadai. Splutter mustard seeds, crushed cumin+pepper.
  4. Saute onion, crushed garlic, curry leaves, dill leaves and green chilli. Saute for 5 minutes. Add tomato and saute till mushy.
  5. Now add the cooked dal, tamarind extract, dhania powder, sugar and salt.
  6. Add required water and boil for few minutes. Serve hot with plain rice adding ghee. Enjoy !
METHOD - STEP BY STEP PICTURES
  • 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.
  • dill leaves dal
  • 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.
  • dill leaves daldill leaves dal
  • 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.
  • dill leaves dal
  • 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 !

Note

  • 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.

Try this easy, healthy, dill leaves dal for rice and roti. You will love it.

 Sabsige soppu saaru


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