NMOT: Nam Mane Oota Tindi

Soppina Huli | Greens & Chickpea Sambar

Soppina huli can be prepared using mixed greens & any type of pulses. Here I’ve used dantina soppu (amaranth leaves) including its stems & kadalekalu/Chickpeas. Amaranth leaves are loaded with good sources or vitamins and minerals. This sambar goes well with rice, ragi mudde, idli or dose.

Soppina Huli
For Tempering
For Tempering
  1. Pressure cook Dantina soppu, soaked kadalekalu & toor dal with enough water along with turmeric powder for 3 whistles.
  2. Heat coconut oil in pan, roast channa dal, urad dal, coriander seeds, jeera, fenugreek seeds, low spiced red chillies & curry leaves until lentils turns little brown.
  3. Transfer all roasted ingredients to blending jar along with coconut & grind to coarse paste.
  4. Next add the cooked ingredients & grind paste to kadai. Add water as per your desired consistency.
  5. Now add tamarind paste, jaggery & salt to kadai.
  6. Bring it to boil for 10-12 min in a medium flame.
  7. Heat a tsp of coconut oil/ghee in tadka pan, when it is hot add mustard seeds & let it splutter. Add hing & curry leaves. Pour this over prepared sambar.
  8. Serve hot with steamed rice, mudde, idli or dose.

Nam Mane Oota Tindi

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