This recipe combines the aromatic flavor of dill leaves with the nutritional power of green gram (moong bean). It is a staple in North Karnataka, often served with Jowar Roti (Jolada Rotti).
Ingredients
Green Gram (Hesaru Kaalu): 1 cup
Dill Leaves (Sabbasige Soppu): 1 bunch (cleaned and chopped)
Garlic: A generous amount (crushed)
Green Chilies: To taste (crushed with salt)
Onion: 1 medium (finely chopped)
Tomato: ½ (chopped)
Cumin Seeds (Jeerige): 1 tsp
Turmeric Powder: ¼ tsp
Oil: 2-3 tbsp
Salt: To taste
Preparation Steps
1. Preparing the Lentils
Wash 1 cup of green gram (hesaru kaalu) thoroughly twice.
Boil the lentils in water until they are soft and well-cooked.
Drain the excess water and set the cooked lentils aside.
2. Making the Masala Paste
Using a mortar and pestle, crush a good amount of garlic cloves.
Add green chilies and a bit of salt, then crush them together into a coarse paste (Hasi Khara).
3. Sautéing the Base
Heat oil in a pan and add cumin seeds.
Add chopped onions and sauté until they turn translucent.
Add the prepared garlic-chili paste and fry well until the raw smell disappears.
Add the chopped tomato and turmeric powder. Sauté until the tomatoes soften.
4. Cooking the Greens
Add the cleaned and chopped dill leaves (Sabbasige Soppu) to the pan.
Initially, the leaves will look like a large volume, but they will shrink as they cook.
Sauté until the leaves are tender and reduced in volume.
5. Final Assembly
Add the boiled green gram to the cooked greens.
Mix thoroughly so that the lentils and greens are well combined.
Adjust salt if necessary.
Close the lid and let it steam/cook for a couple of minutes on low heat to let the flavors meld.
Serving Suggestions
Serve this hot curry with:
Jolada Rotti (Jowar Roti) or Chapati.
A side of Curd (Yogurt) to balance the spice.
Spicy Garlic Chutney.
Basaveshwara Khanavali North Karnataka Style Hesaru Kaalu Palya
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