Wheat and jowar rotis are the most popular and delicious dishes of North Karnataka. This region also offers various kinds of rotis, rotis like Jolada rotti, khadak rotti, sajja rotti (bajra rotti) and thali peet. These rottis are served with different types of chutneys or spicy curries. Other common items served along with these rottis are kaalu palya, jholka (made out of channa dal flour), yenne badanekayi, soppu palya, and usli (sprouted gram is ground with chilies to prepare this dish). Soppu Hesarukalu palya goes well with chapati and jowar roti.
Try this easy and tasty Soppu Hesarukalu palya:
Hesarukalu/Greengram dal: 3/4 cup soaked in water for 60 mins
Dantina Soppu/Amarnath Leaves/Red Spinach: 3 small bunches or 1 big bunch chopped finely
Jeera: 1 tsp
Onion: 1/2 chopped medium sized
Finely Chopped Onion: 1/2
Grated Coconut: 2 tbsp
Green Chillies: 1 or 2
Tomato: 1 small
Poppy Seeds: 1 tsp
Jeera powder: 1 tsp
Oil: 1 tbsp
Salt to taste
1. Soak greengram dal/Hesaru kaalu for minimum of 1 hour.
2. Grind coconut, medium sized chopped onion, green chillies and tomato to a fine paste.
3. Heat oil in pressure pan, add jeera and finely chopped onion. Fry till it turns soft.
4. Add the grinded paste from step 2, fry for a min.
5. Add soaked dal, dantina soppu/amarnath leaves, jeera powder, poppy seeds and salt to taste. Mix well.
6. Add 1 and 1/2 cups of water. Close the lid. Let it whistle for 5 - 6 times, turn off the flame.
Serve this sabzi/palya with chapati/roti.
Sending this recipes to Cooking with Seeds - Moong Beans
Wat a super delicious healthy sabzi..