Sabsige Soppu Palya

Name: Sabsige Soppu Palya
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 300 g dill leaves (washed thoroughly, finely chopped); 3 tbsp moong dal (soaked in warm water for 15 minutes, drained); 2 tbsp fresh coconut (grated); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pcs dried red chili (broken in half); 6 pcs curry leaves; 1 pcs green chili (slit lengthwise); 1 pcs onion (small, finely chopped); 4 pcs garlic (cloves, crushed); 1 pinch turmeric powder; 0.25 tsp salt; 1 tsp lemon juice

RATING

4.3/5(32)

TASTE SCORE

6/10

A simple, everyday Kannadiga stir-fry where delicate dill leaves meet earthy moong dal and sweet coconut. The greens wilt gently in their own steam, with a tempering of mustard seeds, curry leaves, and dried red chili that crackles through the dish. Ready in under 20 minutes, this palya is a comforting taste of Karnataka.

PREP

10m

COOK

12m

SERVES

1 KATORI

124 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Soak the moong dal and prep the greens.
1.Soak moong dal in warm water for 15 minutes. Drain and set aside.
2.Wash dill leaves thoroughly in multiple changes of water to remove grit.
3.Finely chop the dill leaves, tender stems included.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them pop (30 sec).
3.Add cumin seeds, broken dried red chili, and curry leaves. Sauté until fragrant (20 sec).
saute · ~4 min
Sauté the aromatics.
1.Add slit green chili, crushed garlic, and chopped onion.
2.Sauté until onion turns translucent (3-4 min).
3.Sprinkle in turmeric powder and stir.
mix · ~1 min
Add the dal and cook briefly.
1.Add the drained moong dal to the pan.
2.Stir and cook for 1 minute until the dal is well coated.
TIPDon't let the dal brown. It should just lose its raw edge.
steam · ~5 min
Wilt the dill leaves.
1.Add all the chopped dill leaves to the pan.
2.Sprinkle salt over the greens and toss well to combine.
3.Cover with a lid and cook on low heat for 4-5 minutes.
4.The dill will release water and cook in its own steam — no extra water needed.
TIPResist the urge to add water. Dill leaves hold enough moisture to steam themselves soft.
mix · ~1 min
Finish with coconut and lemon.
1.Remove lid. All moisture should be evaporated — the palya should be dry.
2.Stir in grated fresh coconut.
3.Turn off heat and squeeze lemon juice over the top.
4.Give a final gentle toss.
serve
Serve hot with steamed rice or jowar roti.
TIPSabsige soppu palya is best eaten fresh. The dill flavor is at its brightest right after cooking.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use only the tender stems and leaves of dill; thick stems can be fibrous.
2
Soak moong dal in warm water for exactly 15 minutes to soften without turning mushy.
3
Do not add extra water; the washed dill releases enough moisture to cook.
4
Cook the palya until all moisture evaporates for a dry, non-soggy texture.
5
Add lemon juice only after turning off the heat to preserve its bright flavor.
6
Serve immediately for the freshest dill aroma and taste.

RECIPE VARIATIONS