How to Make Ultimate Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya
Hey everyone, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Quick Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya estimated approx 60 min.
To get started with this recipe, we have to 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.
Dill leaves curry is a nutritious curry packed with protein, calcium & vitamin C. Dill leaves are rich in antioxidants, help in maintaining bone health & boosting immunity.
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Recipe to this North Karnataka style sabsige soppina palya is here for you all to try. It is simple to make and not time consuming either.
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If you happen to try my suva bhaji recipe, leave a comment, let me know how it turned out.
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Ingredients and spices that need to be Prepare to make Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya:
- 1/2bunch Dill leaves
- 1/4 cup Toor dal
- 2 Red chilli whole
- 2-3 Onion - small, finely chopped
- 10-12 cloves Garlic
- 1/2 tsp Salt
- 1/4 tsp Turmeric powder
- 1/4 tsp Garam masala
- 1/2 tsp Red chilli powder
Instructions 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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