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The ingredients needed to make Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya:
- Get 1/2bunch Dill leaves
- Prepare 1/4 cup Toor dal
- You need 2 Red chilli whole
- Provide 2-3 Onion - small, finely chopped
- Use 10-12 cloves Garlic
- Use 1/2 tsp Salt
- Provide 1/4 tsp Turmeric powder
- Prepare 1/4 tsp Garam masala
- Get 1/2 tsp Red chilli powder
Steps to make Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya:
- De-stalk dill leaves. Wash the dill leaves and toor dal well.
- Chop dill leaves roughly.
- Transfer chopped dill leaves and toor dal directly into a pressure cooker or into a container for cooking in the pressure cooker.
- Add 1 cup water. Pressure cook for 3-4 whistles. Allow to cool.
- In the meanwhile, peel the garlic. If cloves of garlic are big, slice them or use as is. Finely chop the onions.
- Heat 1 tbsp oil in a wok. Add mustard & cumin seeds, asafoetida, garlic & ehole red chillies. Saute for a minute.
- When garlic turns golden, add the finely chopped onions. Saute for a minute.
- Add salt and saute until onions turn translucent.
- Open the pressure cooker. Drain the excess water. Keep the water aside to use later if the curry feels dry.
- Add the cooked dill leaves and toor dal to the sauteed onions.
- Add turmeric powder, red chilli powder and garam masala.
- Mix well and cook on med-low heat.
- Cook until the moisture is reduced. Turn off heat.
- 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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