Preparation time: 10 min
Cooking time: 30 min
Serves: 4

Ingredients:

1. 1 big bunch of mixed green leaves (refer above description part)
2. 1/4 cup toor dal or thogaribele
3. 1 tomato
4. 1/4 tsp turmeric powder
5. One marble sized tamarind
6. 1 tsp jaggery
7. Salt as per your taste

Ingredients for masala: (measuring cup used = 240ml)

1. 1/2 grated coconut (depending on the thickness required)
2. 2 - 4 red chili
3. 1 tsp urad dal
4. 2 tsp coriander seeds
5. 1/2 tsp jeera or cumin seeds
6. 1/4 tsp mustard seeds
7. 5 - 6 black pepper (optional; I didn't use)
8. 10 - 12 fenugreek seeds or menthya
9. 1/4 tsp asafoetida
10. 1 tsp cooking oil

Ingredients for tempering:

1. 1 red chili
2. 5 - 6 curry leaves
3. 1/4 tsp mustard seeds
4. 2 tsp cooking oil
5. 1 small onion sliced (optional; I didn't use)
6. 4 - 5 cloves of garlic chopped (optional; I didn't use)

Instruction for making mixed greens sambar or soppu saaru:

1. Pick, rinse and chop the green leaves. I have used green amaranthus (harive or dantina soppu), palak leaves, dill leaves (sabsige soppu), little methi leaves (menthe soppu), little carrot leaves and little beetroot leaves. You can choose and add any leaves, which are locally available at your place.
2. Take toor dal in a pressure cooker and rinse. Add in turmeric powder, few drops of oil, required water and cook the dal until soft.
3. Wait until the pressure subsides. Make sure that the dal is cooked. Next add in chopped mixed green leaves.
4. Also add in chopped tomato and salt. Cook until leaves are cooked by adding required water. You can pressure cook it by making just one whistle.
5. Next take all the ingredients listed under "for masala". I have used red chilies, urad dal, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds and asafoetida. Please note, I have not used black pepper. If you like spicy sambar, then add the black pepper. Also you can skip the fenugreek seeds (menthe), if you have added more methi leaves (menthe soppu).
6. Transfer all these masala ingredients into a frying pan. Start roasting them under medium flame using a tsp of oil. Take care not to burn any of the ingredients. When the dals turn brown and mustard seed starts spluttering, switch off the stove. Take 1/2 cup of grated coconut.
7. Tranfer the roasted ingredients and grated coconut into a mixie jar. Grind until smooth by adding required water.
8. Then add this ground masala paste into the cooker, which has cooked green leaves+dal+tomato.
9. Add in tamarind juice and jaggery. Also adjust the salt level.
10. Add in required water, mix well and bring it to boil.
11. Temper it with oil, red chili, mustard seeds and curry leaves. Optionally you can add either sliced onion or chopped garlic in the tempering. Serve tasty mixed greens sambar or soppina huli saaru with hot steaming rice or ragi mudde.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.