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

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, dill leaves lentil curry | suva-toordal bhaji | sabsige soppina palya. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious. Sabsige soppina palya is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Dill leaves lentil curry

To begin with this recipe, we have to first prepare a few ingredients. You can have dill leaves lentil curry | suva-toordal bhaji | sabsige soppina palya using 9 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya:
  1. Take 1/2bunch Dill leaves
  2. Prepare 1/4 cup Toor dal
  3. Make ready 2 Red chilli whole
  4. Take 2-3 Onion - small, finely chopped
  5. Take 10-12 cloves Garlic
  6. Take 1/2 tsp Salt
  7. Take 1/4 tsp Turmeric powder
  8. Get 1/4 tsp Garam masala
  9. Get 1/2 tsp Red chilli powder

Dill leaves dal sabzi Sabbasge soppu pallya. Subscribe for more recipes Shepu chi bhaji Dill Leaves Indian Recipe: Dill Leave Indian Recipe with Potatoes, Potato and Dill Leaves Indian Recipe. Dill Leaves are also known as Suva in Hindi and Shepu in Marathi.

Steps to make Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya:
  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.

It has a strong aroma and slight pungent taste. You could add it to spice up a salad, flavor a dal/sambar or make a simple sabzi. Suva bhaji or dill leaves is essentially a fresh herb used extensively in Indian cooking. Dill leaves add a great flavour to Dal and kadhis. Try our zero oil suva masoor dal reicpe where the unique combination of dill with masoor dal gives this recipe a distinct flavour, which is boosted by the addition.

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