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The ingredients needed to prepare Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya:

1. Get 1/2bunch Dill leaves
2. You need 1/4 cup Toor dal
3. Provide 2 Red chilli whole
4. Prepare 2-3 Onion - small, finely chopped
5. Use 10-12 cloves Garlic
6. Provide 1/2 tsp Salt
7. Provide 1/4 tsp Turmeric powder
8. Prepare 1/4 tsp Garam masala
9. Provide 1/2 tsp Red chilli powder

Steps to make Dill leaves lentil curry | Suva-toordal bhaji | Sabsige soppina palya:

1. De-stalk dill leaves. Wash the dill leaves and toor dal well.
2. Chop dill leaves roughly.
3. Transfer chopped dill leaves and toor dal directly into a pressure cooker or into a container for cooking in the pressure cooker.
4. Add 1 cup water. Pressure cook for 3-4 whistles. Allow to cool.
5. In the meanwhile, peel the garlic. If cloves of garlic are big, slice them or use as is. Finely chop the onions.
6. Heat 1 tbsp oil in a wok. Add mustard & cumin seeds, asafoetida, garlic & ehole red chillies. Saute for a minute.
7. When garlic turns golden, add the finely chopped onions. Saute for a minute.
8. Add salt and saute until onions turn translucent.
9. Open the pressure cooker. Drain the excess water. Keep the water aside to use later if the curry feels dry.
10. Add the cooked dill leaves and toor dal to the sauteed onions.
11. Add turmeric powder, red chilli powder and garam masala.
12. Mix well and cook on med-low heat.
13. Cook until the moisture is reduced. Turn off heat.
14. I have served sabsige soppina palya with hot jolada rotti (jowar rotis), some aamras since mangoes are in season and sliced cucumbers with wedges of lemon for a wholesome North Karnataka meal for dinner. This curry pairs well with phulkas or chapatis too.

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