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.
Pressure cook Dantina soppu, soaked kadalekalu & toor dal with enough water along with turmeric powder for 3 whistles.
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.
Transfer all roasted ingredients to blending jar along with coconut & grind to coarse paste.
Next add the cooked ingredients & grind paste to kadai. Add water as per your desired consistency.
Now add tamarind paste, jaggery & salt to kadai.
Bring it to boil for 10-12 min in a medium flame.
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.
Serve hot with steamed rice, mudde, idli or dose.