Dantina soppu tovve

Ingredients

Dantina soppu (amaranth leaves//chaulai)—1 bunch

Moong dhal (hesaru belle)—1 cup

Salt to taste

Sugar—1 teaspoon

Ghee—1 tablespoon

Mustard seeds (sasive)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Asafoetida (hing//ingu )—1 teaspoon

Turmeric powder (arisina//haldi)—1 teaspoon

Tomato—2 medium

Onion—1 medium

Green chillies (hasiru menasina kayi)—2

Ginger(shunti)—small piece

Wash all the above ingredients and chop into cubes ang and grind to a smooth paste in a mixer grinder jar and keep it ready.

Wash the soppu (greens) in water thoroughly 3 to 4 times .

Strain it.

Finely chop them.( you can rinse chopped soppu also)

Wash the hesaru belle also.

Transfer both hesaru belle and soppu to a pressure cooker and sufficient water and cook for 2 whistles.

Once the pressure reduces open the lid and mix it.

Now Heat ghee in a thick bottomed kadai or pan ,once hot add sasive,jeerige,asafoetida and arisina.

When it stops spluttering add ground masala paste and sauté for few minutes on medium flame.

Add in sugar.

Stir the paste for 3 to 4 minutes ,then add cooked hesaru belle and soppu mixture and mix well.

Add more water to get the desired consistency.

Add salt and let it boil .

Once done switch off the stove.

Now tovve is ready.

Serve with hot rice,chapattis,rotti.