Скачать или смотреть ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪಿನ ಪಲ್ಯ । ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪು ದಾಲ್ | Sabsige Soppu Palya | Dill Leaves Dal

A healthy side dish that goes well with Chapati and Plain Rice. A tasty one to spice up your lunch.

Ingredients:

Moong Dal - 1/2 Cup
Chopped Dill Leaves - 2 Cups
Oil - 1 Tbsp
Ghee/Clarified Butter - 1 Tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Curry Leaves - 6-8
Hing/Asafoetida - 5-6 Pinches
Ginger Garlic Paste - 1 Tbsp
Finely chopped Green Chilli - 1
Red Chilli - 1
Turmeric Powder - 1/4 tsp
Chopped Onion - 1
Chopped Big-sized Tomato - 1
Red Chilli Powder - 1 tsp
Salt - 1 & 1/4 tsp
Coriander Leaves - 1-2 Tbsp

Seasoning Ingredients:

Ghee/Clarified Butter - 1/2 Tbsp
Hing/Asafoetida - 5-6 Pinches
Red Chilli Powder - 1/4 tsp

Method:

1. Add 1/2 Cup of Moong Dal to a bowl. Wash the Moong Dal 2–3 times, then add enough water to submerge it about 1 inch above. Let the Moong Dal soak well. Now that it’s soaked, let’s cook it.

2. Transfer the soaked Moong Dal along with the water into a cooker container. Add 1/4 Cup of extra water. Close the lid and place the whistle. Cook it until you hear 1 whistle.

3. Heat 1 Tbsp of Oil and 1 Tbsp of Ghee/Clarified Butter in a Kadai. Once hot, add 1 tsp of Mustard Seeds and 1 tsp of Cumin Seeds. Add 6–8 Curry Leaves. Add 5–6 pinches of Hing/Asafoetida. Next, add 1 Tbsp of Ginger Garlic paste or freshly grated Ginger and Garlic. Also add 1 finely chopped Green Chilli. Mix everything together.

4. Add 1 Red Chilli and mix well. Add 1 chopped Onion and sauté it well. Add 1/4 tsp of Turmeric Powder and cook the Onion. After a minute of roasting, add 1 big-sized chopped Tomato. Let the Tomato turn soft.

5. After about 2 minutes, add 1 tsp of Red Chilli Powder and mix well. Once the Tomatoes are cooked, add the washed and 2 Cups of chopped Dill Leaves and mix thoroughly.

6. Add 1/4 Cup of Water and let the leaves cook. Cover the pan and let it cook. The leaves will cook quickly. Cook on medium heat for about 2-3 minutes. Add 1 & 1/4 tsp of Salt and mix well.

7. Once the Dill Leaves are cooked, add the cooked Dal and mix well. Adjust the consistency of the Sabji/Palya by adding more water if needed. The Palya/Dal/Sabji should have a slightly watery consistency. Once it cools, it will thicken.

8. Mix well and let it boil for 2-3 minutes on medium heat and switch off the flame. Now, we need to season this Palya/Dal/Sabji.

9. In a small frying pan, heat 1/2 Tbsp of Ghee/Clarified Butter. Once the Ghee is hot, add 5-6 pinches of Hing/Asafoetida. Add 1/4 tsp of Red Chilli Powder and mix. Once the Red Chilli Powder is slightly roasted, add the seasoning immediately to the Sabji/Dal/Palya. Add 1-2 Tbsp of Coriander Leaves and mix well.

This Dill Leaves Dal/Sabji or Palya tastes great with Rice or Chapati.