This is a delicious, healthy and perfect curry, in traditional Karnataka style, using a mix of green leaves. It has got a spicy and tangy flavour and is popularly known as “Masida soppusaaru”, meaning mashed green sambhar. It can be served with rice, mudhe etc. It is easy and simple to prepare and can be prepared with any choice of leafy vegetables.
Ingredients
1. Spinach (palak) – 1 large bunch
2. Fenugreek (methi) leaves – 1 small bunch
3. Amaranthus (Chaulai in Hindi, Chakotha in Kannada) – 1 small bunch
4. Coriander leaves – ¼ cup
5. Toor (arhar) dal – ½ cup
6. Onion chopped – 1 big
7. Tomato chopped – 2
8. Green chillies slit – 3
9. Garlic – 6 cloves
10. Tamarind pulp – 1 Tbsp
11. Sambhar powder – 2 Tbsp
12. Grated coconut – ½ cup (optional)
For tempering
1. Oil – 3 tsp
2. Mustard – ½ tsp
3. Curry leaves
4. Dry red chillies – 2
5. Asafoetida (hing) – ¼ tsp
6. Crushed garlic – 1 Tbsp
7. Onion chopped – 1 medium
Instructions
1. Chop the greens finely in a pressure cooker. Add washed toor dal, chopped onion, crushed garlic, chopped tomatoes, green chilli and chopped greens. Add 1 cup of water and cook on medium flame for one whistle and keep aside.
2. Once the pressure is released on its own mash it and keep aside.
3. Grind the coconut, tamarind and sambhar powder to a smooth paste by adding enough water.
4. Heat 3 tsp oil in a pan, crackle mustard seeds, asafetida, curry leaves, dry red chillies, crushed garlic and sauté till garlic turns light brown. Add chopped onions and sauté for 2 minutes.
5. Add the ground coconut paste and sauté till oil separates. Then add the cooked dal and enough water to adjust the consistency (2-3 cups).
6. Cover and allow it to boil for 2 minutes on medium flame and remove from heat.
Tips
1. If not using coconut, mix sambhar powder and tamarind paste and add to the dal mixture,
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