Sabsige soppu palya recipe | How to make dill leaves stir fry | Sabbasige soppu hesaru bele palya
By Latha on September 27th, 2023
Sabsige soppu palya or dill leaves stir fry recipe explained with step by step pictures and a video. Sabbasige soppu hesaru bele palya or shepu moong dal sabzi is prepared using dill leaves, moong dal, onion, coconut, green chili and mustard seeds. Sabsige soppu or sabakki soppina palya goes very well with rice or chapati. It is healthy too.
Sabbasige soppu or dill leaves is very good for health. It helps in digestion and helps in relieving the gas. ยท It may help improve appetite and helps to get rid of bad breath.
If you are looking for more sabsige soppu or dill leaves recipes, then do check my sabsige soppu saaru or dill leaves rasam, sabsige soppu dose or dill leaves dosa and sabsige soppu paddu recipes. You can prepare many more recipes using dill leaves and I will try to share them soon.
You can find many palya or stir fry recipes on this website like bendekayi or ladies finger palya, bittergourd sweet curry, thondekai palya, Mixed vegetable palya, beans palya, badanekayi palya, Hagalakayi palya, Boodu kumbalakai or ash gourd palya and north karnataka special zunka vadi recipes.
Or if you are looking for more Karnataka style curry recipes then do visit our curries section.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 15 min
Cooking time: 15 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 bunch of sabsige soppu or dill leaves
- 1/2 cup moong dal or hesarubele
- 1 tbsp cooking oil
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 4-5 curry leaves
- 1 - 2 green chillies
- 1 onion chopped
- A big pinch of turmeric powder
- A big pinch of asafoetida
- 1/4 cup grated coconut
- Salt as per your taste
Instructions for making sabbasige soppu palya or dill leaves stir fry:
- Soak moong dal (hesaru bele) for 15 minutes.
- Clean, wash and chop the dill leaves.
- Next heat oil in a frying pan. Add in 1/2 tsp mustard seeds, 1 tsp urad dal and 1 tsp chana dal.
- Wait until mustard seeds splutter. Add in slit green chilli and curry leaves.
- Add in chopped onion and fry until translucent.
- Add in turmeric powder and asafoetida.
- Next add in soaked moong dal. Give a quick mix.
- Next add in chopped dill leaves and give a quick mix.
- Add around half cup of water.
- Give it a quick mix, close the lid and cook until soft.
- Once the moong dal is cooked, add in salt as per taste.
- Add in grated coconut.
- Give a quick mix. Switch off the stove. Serve it with hot steaming rice or chapati.
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