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.

Soppina Huli

Servings

Ingredients

• 1 big bunch Dantina soppu/Amaranth leaves
• ½ cup Kadalekalu/Chickpeas (soaked for 6-8 hours)
• ¼ cup Toor Dal
• ¼ tsp Turmeric powder
• 2 tsp Tamarind paste
• Jaggery Big lemon size
• Salt to taste
• Water as required

For Masala Paste

• 2 tsp Coriander seeds
• 1 tsp Channa dal
• 1 tsp Urad dal
• ¾ tsp Jeera/Cumin
• ½ tsp Fenugreek/Methi seeds
• ½ cup Freshly grated coconut
• 6-8 Badige Menasinakai/Low spiced red chillies (+ or - depending on your taste)
• Few Curry leaves
• ½ tsp Coconut oil/Any cooking oil

For Tempering

• 1 tsp Coconut oil/Ghee
• 1 tsp Mustard seeds
• Few Curry leaves
• A generous pinch of Hing/asafoetida

Servings Ingredients 1 big bunch Dantina soppu/Amaranth leaves ½ cup Kadalekalu/Chickpeas (soaked for 6-8 hours) ¼ cup Toor Dal ¼ tsp Turmeric powder 2 tsp Tamarind paste Jaggery Big lemon size Salt to taste Water as required For Masala Paste 2 tsp Coriander seeds 1 tsp Channa dal 1 tsp Urad dal ¾ tsp Jeera/Cumin ½ tsp Fenugreek/Methi seeds ½ cup Freshly grated coconut 6-8 Badige Menasinakai/Low spiced red chillies (+ or - depending on your taste) Few Curry leaves ½ tsp Coconut oil/Any cooking oil For Tempering 1 tsp Coconut oil/Ghee 1 tsp Mustard seeds Few Curry leaves A generous pinch of Hing/asafoetida

Instructions

1. Pressure cook Dantina soppu, soaked kadalekalu & toor dal with enough water along with turmeric powder for 3 whistles.
2. 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.
3. Transfer all roasted ingredients to blending jar along with coconut & grind to coarse paste.
4. Next add the cooked ingredients & grind paste to kadai. Add water as per your desired consistency.
5. Now add tamarind paste, jaggery & salt to kadai.
6. Bring it to boil for 10-12 min in a medium flame.
7. 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.
8. Serve hot with steamed rice, mudde, idli or dose.