Tuesday, December 6, 2011

Sabsige Soppu Saaru/ Dill dal

                    Toor dal: 1 cup
                    Sabsige Soppu/ Dill Leaves: 1 cup chopped
                    Turmeric Powder: Pinch
                    Cumin seeds: 1 tspn
                    Coriander seeds/ Dhania: 1 tspn
                    Garlic cloves: 3 for grinding + 1 chopped for seasoning
                    Coconut Powder: 1 tbspn
                    Green chilli: 1-2
                    Lemon Juice: 1/2 tspn
                    Oil: 1 tspn
                    Mustard seeds: 1/4 tspn
                    Asafoetida(hing): Pinch
                    Curry Leaves: 4-5
                    Salt to taste

               1. Pressure cook toor dal using enough water.
               2. Grind together coconut, cumin seeds, coriander seeds, garlic, turmeric, coriander leaves and green chilli to a smooth paste.
               3. Heat oil in a pan and, add mustard seeds, curry leaves and asafoetida. Add 1 chopped garlic clove and chopped sabsige soppu. Fry for 2 mins.
               4. Now add grinded paste and cook until raw smell disappears.
               5. Add this paste to pressure cooked toor dal and boil for 3-4 mins.
               6. Add lemon juice and mix well.
               7. Serve with rice or chapathi.
  Note: You can skip the grinding process and just add sambar powder and tamarind juice. Tastes good either way.    

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