A very healthy side dish prepared using leafy vegetables with split Red Gram. This is a popular dish in North Karnataka and is usually served with Jowar Roti / Sorghum flour bread.
Time Required: 25 Minutes
1 big bunch Dantina Soppu / Amarnath Leaves
2 big bunches Palak / Spinach
1 big bunch Menthya Soppu / Fenugreek Leaves
1½ Cups cooked Thogaribele / Tuvar Dal / Red Gram split (Remove excess water)
4 – 6 Green Chilies, Slit
1tsp Mustard Seeds
1tsp Kadalebele / Bengal Gram
1tsp Uddinabele / Black Gram split
A pinch of Turmeric
Few Curry Leaves
1tbsp Grated Jaggery
Salt to taste
Clean and wash the leafy vegetables and chop finely. Heat Oil in a thick-bottomed pan and add Kadalebele, Uddinabele and when they turn pink add Mustard Seeds. When the Mustard Seeds splutter, add Turmeric, Curry leaves and Green Chilies. Add the leafy vegetables and stir. Sprinkle some water and close the vessel and cook for 5 minutes. Add Jaggery, Salt and cooked Thogaribele / Dal and mix well. Cook for 2 minutes and remove to a serving bowl and serve Soppina Palya with Phulka, Chapathi, Paratha, Rice or Bhakri.