Sabsige Soppu Palya
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only the tender stems and leaves of dill; thick stems can be fibrous.
- 2Soak moong dal in warm water for exactly 15 minutes to soften without turning mushy.
- 3Do not add extra water; the washed dill releases enough moisture to cook.
- 4Cook the palya until all moisture evaporates for a dry, non-soggy texture.
- 5Add lemon juice only after turning off the heat to preserve its bright flavor.
- 6Serve immediately for the freshest dill aroma and taste.
Adapt it for your goals.
Vegan
The recipe is already vegan; ensure the oil is plant-based and skip any ghee substitution.
low oilLow-oil
Reduce oil to 1 teaspoon and use a non-stick pan; the moisture from dill prevents sticking.
high proteinHigh-protein
Double the moong dal to 6 tablespoons for extra protein; increase soaking time to 20 minutes and cook a bit longer.
no coconutNo-coconut
Skip the grated coconut for a lighter version; add an extra teaspoon of lemon juice for brightness.
Why this is on our healthy list.
Rich in Antioxidants
Dill leaves and curry leaves provide antioxidants that help combat oxidative stress.
Good Source of Plant Protein
Moong dal adds a modest amount of plant-based protein, aiding muscle repair and satiety.
Digestive Support
Mustard seeds, cumin, and curry leaves in the tempering aid digestion and reduce bloating.
Low in Calories
This stir-fry is light and low-calorie, making it a healthy addition to any meal.
Frequently asked questions
No, fresh dill is essential as its moisture steams the dish. Dried dill will burn and not provide the required texture.
