Dal me Dill or Dill Thove

Dill which is also called as Sabsige Soppu in B’lore, Pundi Palya in Bijapur is my all time favorite. Dill is a very good source of calcium, and a good source of the minerals manganese and iron. We make just 2 dishes out of Dill. One is to add it to Ambode as I mentioned in my Ambode recipe here, and the other one is to make Dal with Dill.

BTW, this recipe I did learn from Raghu( my husband). And he always cooks this dish. I just took the pictures, and of course I eat it.
Dal me Dill or Dill Thove

Ingredients:

  • 1 cup Toor Dal
  • 1/2 bunch Dill washed and finely chopped
  • 1 tsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1/2 tsp haldi, 2 red chillies for seasoning
  • Salt to taste
  • 2 tsp brown sugar or jaggery

Method:

Cook dal and dill with enough water in the pressure cooker. Usually for 3 whistles.

Next, in a pan heat oil. Add mustard seeds, cumin seeds, and red chillies. When the mustard seeds start spluttering, add the cooked dal and dill. Next add the haldi. Add salt to taste and also jaggery. Let it boil for another 5-6 minutes.

Serve with rice or chapathi. Enjoy.

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5 responses to this post.

  1. […] Dal Me Dill. Yet another green dish, which is full of nutrients and also requires just pressure […]

    Reply

  2. Posted by sahana on March 30, 2011 at 12:40 am

    Hi Meera,
    Dill north karnataka side sabasgi anta heeltaare but pundi palya is entirely different, in telugu alli anta heeltaare.

    Reply

  3. Posted by Shoba on June 8, 2012 at 9:34 am

    Hi Meera avre,

    You can make palya with sabsige soppu. Boil 1-2 tbsp toor dal(don’t pressure cook, it should retain the shape) and when it is done 3/4th, add the chopped sabsige soppu and salt to taste. Drain excess water after the dal and soppu is cooked. I usually put the pot on high heat so water gets evaporated. Put tadka(oggarane) with mustard seeds, jeera, lots of channa dal, urad dal, dry and green chillies, hing. Add the dal and soppu. Garnish with coriander leaves.

    PS: for onion and garlic eaters, put finely chopped onions and garlic in tadka

    Reply

  4. Posted by Shoba on June 8, 2012 at 9:48 am

    Meera avre,

    By the way, I forgot to complement and thank you for the wonderful website. Good to see Karnataka dishes here, esp Madhwa food. Reminds me of Bangalore. Keep it up.

    PS: we have to add grated coconut for garnishing for sabsige soppina palya.

    Reply

    • Posted by meeraghu on June 8, 2012 at 10:34 am

      Shoba,
      No problem. Thanks for the recipe. I will definitely try next time I bring Dill from the store.

      Reply

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