Sabbasige soppu (dil leaves) hesaru bele kootu

 

Ingredients

Hesaru bele ( moong dhal//green gram)—1/2 cup

Sabbasige soppu ( dill leaves )—1 bunch

Salt —to taste

Ghee— 1 tablespoons 

Sasive ( mustard seeds//rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Asafoetida ( hing//ingu)—1/2 teaspoon 

For masala

Raw rice( akki// chaval) —1 tablespoon 

BlackPepper corns ( kaalu menasu//kali mirch)—1 tablespoon 

Jeera (jeerige//cumin seeds)—1 tablespoon 

Coconut grated ( kayi turi// nariyal)—1/4 cup

Firstly  dry roast the rice,jeera ,pepper corns on medium heat for 3 to 4 minutes or till rice changes to white colour and puffs up.

Add  coconut and keep it aside to cool.

Then grind to smooth paste in mixer  grinder jar adding little water.

Method

Firstly pressure cook the moong dal in sufficient water to two whistles.

Wash the dill leaves and chop finely.

In a kadai or pan,take one tablespoon of ghee ,when it’s hot enough add one teaspoon of sasive and jeera,when it stops spluttering add hing and chopped leaves.

 Add little water and cook until the leaves turn soft.

Then add cooked dal,ground paste ,salt.

Mix well and adjust the consistency by adding sufficient water.

Let it boil keep stirring.

Once boiled well switch off the stove.

Simple kootu is ready to serve.

Serve with hot rice,chapathi,rotti etc.