I had been to a friend’s place couple days back and she asked me to join her for lunch on the spur. She dished up this yummy Soppina (Greens) Saaru (Rasam) right before me and when I got to taste it during lunch, I instantaneously fell in love with it. Since I happened to watch her prepare the dish, I knew how it was made; however I did modify mine a little to make it even more protein-packed. Its fairly simple to make, so Im supposing even a novice would find this easy to dish up. Alright, let me cut right to the chase now. Here we go -
- Spinach (or any other green) – 2 bunches (cleaned and chopped)
- Tor Dal – 1/2 measure
- Moong Dal – 1/4 measure
- Masoor Dal – 1/4 measure (if not using moong and/or masoor, substitute with equal quantity of Tor Dal)
- Onions – 3 nos (medium sized; minced/grated)
- Tomatoes – 4 nos (medium sized; minced/grated)
- Garlic – 5-6 pods (grated)
- Curry leaves – a sprig (finely chopped)
- Rasam powder – 1 tsp
- Turmeric powder – a pinch
- Salt – to taste
- Mustard seeds – 1 tsp
- Asafoetida – a pinch
- Ghee – 1 tsp
- Pressure cook all 3 dals along with the finely chopped spinach (all together) and set aside.
- In a wok, heat the ghee and pop the mustard seeds. Add the asafoetida.
- Add the minced/grated onions and garlic. Saute on a medium flame and cook till tender.
- Add the minced/grated tomatoes, turmeric powder. Cook on a medium flame.
- Add rasam powder, curry leaves and salt. Continue to cook till you have a mushy gravy.
- Mash and add the cooked dal-spinach mixture. You may want to add some warm water to adjust the consistency to that of ‘Dhaal’.
- Adjust salt and allow to boil on a low flame, till it forms a frothy layer on the top.
- Serve piping-hot with rice. Finger-licking good!
Shailaja, if you’re reading this, thanks so much for the yummy lunch! Loved it!
And thank you Amma for the lovely ladle collection from your trip!