Sunday, June 14, 2009

Soppina Sambar[Type 1]

Bengaluru style of Soppina Sambar has an authentic taste. Mostly Soppina Sambar is made with Danttina soppu.I really love to have it with Ragi mudde.

You need to Have:

Bunch of Amaranth Leaves/Dantina Soopu
1 cup toor dal
1 cup grated coconut
2 chopped tomatoes
1 tbs sambar powder
1 tbs Salt
1 tbs Khus Khus(Gasgase)
8-10 garlic flakes
1 large onion
small piece of cinnamon
2 Marathi Moggu
bunch of coriander leaves
1 tsp Oil
1/4 tsp mustard seeds

Cook the toor dal in pressure cooker for 3-4 whistles. Mean while remove outer cover of onion and place it in micro mode of micro oven for 3 minutes.If not then put onion on fire for 6-7 min.

Finely Chop Amaranth Leaves and wash it 2-3 times and keep it aside.

Add grated coconut,chopped tomatoes,sambar powder,Khus Khus,onion,cinnamon,Marathi Moggu , coriander leaves into mixer and make a smooth paste.Keep it aside.

In a thick bottomed vessel add oil and mustard seed , once it starts spluttering, Add chopped
Amaranth Leaves and cook it for 10 mins. Add ground masala ,Cooked toor dal and mix well.Keep this on flame for another 8-10 min .

Serve with Ragi mudde or Rice.

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