Toovar/Toor dal- 1 cup
Black channa dal- ¾ cup
Dantina soppu (or Amaranthus) – 1 small bunch
Spinach- 1 small bunch
Dill leaves- 1 small bunch
Coriander /cilantro– 1 small bunch
Tamarind- lemon size
Green chillies – 8 to 9
Cumin seeds- ½ tbsp
Fresh coconut- ¼ cup
Mustard seeds– ½ tsp
Ghee/clarified butter-2 tbsp
Hing/ asafetida- ¼ tsp
Dry red chillies– 2
Pressure cook toovar dal and black channa dal and keep aside. Chop all the greens, onion green chillies and boil them with 2 cups of water for 10 minutes. Grind this boiled mixture with coconut and cumin seeds coarsely.
Add the cooked lentils in a pan and mix the ground mixture. Add the tamarind paste and salt to taste. Bring the mixture to boil.
Heat ghee in the seasoning pan, add mustard seeds allow the seeds to splutter, and then add red chillies and asafetida. Add the seasoning , mix well and serve with hot rice or ragi mudde.
6 thoughts on “HuLisoppu”
Thank You for dropping by. I just loved going through your blog. Will be back for more.
Sounds healthy n delicious!tnx 4 sharing Deepthi D:
Great recipe…lovely clicks too…yummy…
First time here…awesome space you have…Interesting recipes…really delicious…I will have to give it a go…:)
Seems like it is very healthy. Nice way to mash everything and feed kids who do not like greens.
Thanks for posting.
Thank you all, for the feedback!