Harive Soppina Saaru (Karnataka Style Amaranth Leaves Cooked with Lentils)
Harive Soppina Saaru is a traditional Karnataka-style dish that combines the goodness of fresh amaranth leaves with the earthy flavor of toor dal (yellow split pigeon peas), creating a nutritious and flavorful curry. The dish is a staple in many Karnataka households and is often enjoyed with steamed rice and a side of Cabbage Palya. The combination of roasted spices and the tangy tamarind adds depth to the dish, making it a perfect addition to your lunch menu. Let’s dive into how to prepare this delightful dish at home!
Ingredients
| Ingredients | Quantity |
|---|---|
| Green Amaranth Leaves (Harive Soppu) | 8 sprigs (roughly chopped) |
| Arhar Dal (Toor Dal) | 1 cup (boiled) |
| Tomatoes | 2 (roughly chopped) |
| Onion | 1 (sliced) |
| Garlic | 5 cloves (finely sliced) |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| Jaggery | 1/2 tablespoon |
| Dry Red Chillies | 2 |
| Asafoetida (Hing) | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
| Fresh Coconut (grated) | 1/2 cup |
| Tamarind | Small lemon-sized piece |
For the Roasted Spice Paste:
| Ingredients | Quantity |
|---|---|
| Byadagi Dried Chillies | 2 |
| Dry Red Chilli | 1 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Coriander (Dhania) Seeds | 1 tablespoon |
| White Urad Dal (Split) | 2 teaspoons |
| Chana Dal (Bengal Gram Dal) | 2 teaspoons |
| Black Peppercorns | 1/2 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Sunflower Oil | 1 teaspoon |
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Total Time: 30 Minutes
Servings: 4
Cuisine: Karnataka
Course: Lunch
Diet: Vegetarian
Instructions
Step 1: Preparing the Dal
- Begin by washing the toor dal thoroughly and soaking it for about 30 minutes. This helps the dal cook faster and become soft.
- In a pressure cooker, add the soaked dal along with 2 cloves of garlic, turmeric powder, cumin seeds, and enough water to cover the dal. Cook for about 3 whistles.
- Once the dal is cooked, use a ladle to whisk it gently to achieve a smooth texture. Set the cooked dal aside.
Step 2: Cooking the Amaranth and Tomatoes
4. Add the chopped tomatoes and amaranth leaves to the cooked dal. Stir well and cook for an additional whistle in the pressure cooker. This helps the flavors meld together.
Step 3: Roasting and Grinding the Spice Masala
5. To prepare the roasted spice paste, heat a little oil in a pan. Add the Byadagi dried chillies, dry red chilli, cumin seeds, coriander seeds, white urad dal, chana dal, black peppercorns, cinnamon stick, and cloves. Roast these ingredients on low heat until they become aromatic.
6. Once roasted, let them cool for a minute. Transfer the roasted spices into a mixer grinder along with grated coconut and tamarind. Add a little water and grind into a fine paste.
Step 4: Cooking the Dal and Amaranth
7. Add the ground masala paste to the cooked dal and amaranth mixture. Add water to achieve your desired consistency. Season the dish with jaggery and salt.
8. Let the curry simmer for 10 minutes, allowing all the flavors to come together. Once done, turn off the flame.
Step 5: Preparing the Tadka (Seasoning)
9. In a small tadka pan, heat 1 tablespoon of sunflower oil. Add the mustard seeds and cumin seeds, and let them splutter.
10. Add the dry red chilli and curry leaves. Let them crackle for a few seconds.
11. Add the sliced garlic and sauté until golden and crisp. Finally, add the sliced onion and sauté until it turns brown and caramelized.
12. Pour this hot tadka over the prepared dal and amaranth curry. Mix well to incorporate the flavors.
Serving
Your delicious Harive Soppina Saaru (Karnataka Style Amaranth Leaves Cooked with Lentils) is ready! Serve it hot with steamed rice for a comforting and wholesome meal. You can also pair it with Cabbage Palya, a simple cabbage stir-fry, for a perfect weeknight dinner.
Tips:
- You can adjust the spice level by varying the amount of dry red chillies in the recipe.
- If fresh amaranth leaves are not available, you can substitute them with other leafy greens like spinach or fenugreek leaves.
- The tamarind adds a tangy flavor to the curry, but you can adjust the quantity according to your preference for sourness.
Enjoy this hearty, nutritious, and flavorful curry with your family and friends, and make it a regular feature in your Karnataka-style meals!
