Soppina Saaru is a traditional Karnataka style dish made with seasonal greens, cooked lentils, and a subtly spiced coconut masala.
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About Soppina Saaru
In every corner of Karnataka, soppu—leafy greens—hold a special place in their daily meals. Among the many ways to enjoy leafy greens, Soppina Saaru stands out as a soulful, everyday staple. This dish beautifully balances simplicity and nourishment to create wholesome and flavourful comfort food.
Soppina Saaru is a spicy and tangy sambar-like stew made with a mix of leafy greens (soppu), cooked dal, and a freshly ground masala. It is typically prepared using greens like amaranth, spinach, or dill, but you can use any greens of your choice. I have used a combination of spinach, methi leaves, dill leaves, and red amaranth leaves.”
In many Karnataka households, Soppina Saaru is best enjoyed with Ragi Mudde ( soft balls made with finger millets). It is a wholesome, earthy combination that is as nutritious as it is comforting.
Step wise instructions for with pictures
Wash and soak masoor dal for 15 minutes. Drain the water and transfer soaked dal to a pressure cooker. Add chopped tomato, green chillies, turmeric powder, salt and 1 ½ cups of water.
Pressure cook the dal for 3 to 4 whistles. Open the pressure cooker once the steam escapes completely. Keep cooked dal aside.
For the masala paste, heat a pan and add coriander seeds, cumin seeds, dry red chillies and black pepper. Roast the spices on low heat for few seconds
Allow the roasted ingredients to cool down. Transfer the roasted ingredients to a mixer jar. Add coconut, garlic and tamarind.
Add some water and blend to a fine paste.
Wash the leafy greens and chop them.
Transfer the chopped greens to a pan. Add ½ cup water. Close the pan and cook for 7 to 10 minutes on low heat.
Once the greens are cooked, add the masala paste and cooked dal.
Add salt and jaggery powder. Mix well. Add around half a cup of water or as required to adjust the consistency. Bring it to a boil .
For the tempering heat oil in a small pan. Add mustard seeds, crushed garlic and asafoetida. Once they start spluttering, pour the tempering into the Saaru.
Serve hot with Ragi Mudde or rice or jowar rotis.
Recipe Card
Soppina Saaru | Soppu Saaru
Ingredients
- ½ cup of masoor dal or tuvar dal
- 3 cups of mixed greens – methi, palak, dill leaves and red amaranth
- 1 tomato, chopped
- 2 green chillies, chopped
- ½ tsp turmeric powder
- 1 tsp jaggery powder
- salt to taste
For masala paste
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ¼ tsp black pepper
- 2 red Kashmiri chillies
- ¼ cup fresh coconut
- 6 to 7 cloves of garlic
- a marble sized ball of tamarind
For tempering
- 1 tsp oil
- 1 tsp mustard seeds
- ¼  tsp asafoetida (hing)
- 2 cloves of garlic with skin, crushed
Instructions
- Wash and soak masoor dal for 15 minutes.Â
- Drain the water and transfer soaked dal to a pressure cooker. Â
- Add chopped tomato, green chillies, turmeric powder, salt and 1 ½ cups of water.
- Pressure cook the dal for 3 to 4 whistles.
- Open the pressure cooker once the steam escapes completely. Keep cooked dal aside.
- For the masala paste, heat a pan and add coriander seeds,cumin seeds, dry red chillies and black pepper.
- Roast the spices on low heat for few seconds. Allow the roasted ingredients to cool down.
- Transfer the roasted ingredients to a mixer jar. Add coconut, garlic and tamarind. Add little water and blend to a fine paste.
- Wash the leafy greens and chop them.
- Transfer the chopped greens to a pan. Add ½ cup water.
- Close the pan and cook for 7 to 10 minutes on low heat.
- Once the greens are cooked,add the masala paste and cooked dal.
- Add salt and jaggery powder. Mix well. Add around half a cup of water or as required to adjust the consistency. Â Bring it to a boil .
- For the tempering heat oil in a small pan.
- Add mustard seeds, crushed garlic and asafoetida. Once they start spluttering, pour the tempering into the Saaru.
- Serve hot with Ragi Mudde or rice or jowar rotis.
Recipe Video
More Leafy Greens Recipes
Drumstick Leaves Sabzi
Methi Sabzi
Red Amaranth Stir-fry
Palak Mooli Saag
Red Amaranth leaves Pachadi
Radish Greens & Brinjal Stir-fry
Sai Bhaji
Chane ka Saag
Lasooni Aloo Palak
Besan methi with Paneer
Red Radish Sabzi
Lasooni Palak
Dill leaves Potato Sabzi
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