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A simple and aromatic Karnataka-style stir-fry made with fresh dill leaves, lentils, and coconut. This healthy side dish comes together quickly and pairs perfectly with rice and sambar.
For 4 servings
Cook the Dal: In a pressure cooker, combine the rinsed toor dal with 3/4 cup of water and a pinch of turmeric. Cook for 2-3 whistles until the dal is soft but still holds its shape. Once the pressure releases, lightly mash the dal and set it aside. If cooking in a pot, simmer until soft, which takes about 20-25 minutes.
Prepare the Dill: While the dal cooks, thoroughly wash the sabsige soppu (dill leaves) in a large bowl of water to remove all grit. Drain completely and chop finely. Finely chop the onion as well.
Make the Tempering (Oggarane): Heat coconut oil in a kadai or heavy-bottomed pan over medium heat. Add the mustard seeds and wait for them to splutter (about 30 seconds). Then, add the urad dal and chana dal, and sauté for 1-2 minutes until they turn light golden. Add the broken dried red chilies, curry leaves, and hing. Sauté for another 20 seconds until fragrant.
Sauté Aromatics and Dill: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent. Add the chopped dill leaves, remaining turmeric powder, and salt. Mix well. The leaves will begin to wilt.
Cook the Palya: Cover the pan and cook on low to medium-low heat for 5-7 minutes. Stir occasionally. The moisture from the leaves is usually sufficient, so there's no need to add extra water.
Combine and Finish: Uncover the pan and add the cooked toor dal, fresh grated coconut, and optional jaggery. Mix gently to combine everything. Cook uncovered for another 2-3 minutes, allowing the flavors to meld and any excess moisture to evaporate.
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A simple and aromatic Karnataka-style stir-fry made with fresh dill leaves, lentils, and coconut. This healthy side dish comes together quickly and pairs perfectly with rice and sambar.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 152.35 calories per serving with 3.95g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Final Touches: Turn off the heat and stir in the fresh lemon juice. Taste and adjust salt if needed. Serve the Sabsige Soppu Palya hot with chapati, roti, or as a side dish with rice and sambar.
Substitute toor dal with an equal amount of cooked moong dal for a lighter texture and quicker cooking time.
Incorporate 1/4 cup of finely chopped carrots or green peas along with the onions for added nutrition and color.
For a Sattvic or Jain-friendly version, simply omit the onion. The dish will still be flavorful from the tempering and dill.
Add 1-2 finely chopped green chilies along with the onions for an extra kick of heat.
The combination of dill leaves, lentils, and coconut provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Toor dal is an excellent source of plant-based protein, essential for muscle repair, growth, and overall body function, making this dish a great addition to vegetarian and vegan diets.
Dill has been traditionally used as a carminative, helping to relieve gas and bloating. The fiber content further supports a healthy digestive system.
Dill leaves are a powerhouse of nutrients, including Vitamin A for vision, Vitamin C for immunity, and essential minerals like iron and manganese.
Sabsige Soppu Palya is a traditional South Indian, particularly from Karnataka, dry stir-fry dish. 'Sabsige Soppu' means dill leaves in Kannada, and 'Palya' refers to a stir-fried vegetable dish, similar to a poriyal or thoran.
Yes, it is very healthy. Dill leaves are rich in vitamins A and C, iron, and manganese. The addition of toor dal provides plant-based protein and fiber, making it a nutritious and balanced side dish.
One serving of Sabsige Soppu Palya (approximately 1 cup or 115g) contains around 130-150 calories, depending on the amount of oil and coconut used.
Bitterness in this dish usually comes from overcooking the dill leaves. Cook them only until they are wilted and tender (about 5-7 minutes). Using mature, tough dill stalks can also contribute to a bitter taste.
Yes, you can make it without coconut. While coconut adds a traditional flavor, moisture, and sweetness, the dish will still be delicious without it. You might want to add a little extra jaggery to balance the flavors.
Store any leftover palya in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave before serving.