Sabbasige soppu togari belle palya ( dil leaves and toor dhal sabji )

 Ingredients 

Finely chopped sabbasige soppu—2 to 3 cups

Toor dhal or togari belle—3/4 cup

Grated coconut—1/4 cup

Red chillies—2 to 3 

Mustard seeds—1 teaspoon 

Jeera—1 teaspoon 

Turmeric powder—1/2 teaspoon 

Asafoetida or hing—1/4 teaspoon 

 Oil—2 tablespoon 

Salt to taste.

Method 

Wash the sabbasige soppu thoroughly in water.

Wash toor dhal also thrice in water.

Transfer both toor dhal and sabbasige soppu into a container add turmeric powder and water.

Keep in pressure cooker on medium flame and cook for 2 whistles.

Once the pressure reduces open the lid and take out the boiled soppu and belle.

Now heat oil in a kadai or pan, once hot add mustard seeds, jeera, red chillies, asafoetida.

Once it stops spluttering add cooked soppu along with toor dhal.

Now add in salt and keep stirring on medium flame.

Add in grated coconut also mix well on medium heat.

Mix well and turn off heat. 

Now palya is ready to serve.

You can serve with hot rice or chapathis.

Note 

Don’t add too much water while keeping toor dhal and sabbasige soppu in cooker .

It will become mushy.