Raajageeri soppu is a very commonly available green leaf vegetable in Northern part of Karnataka (India). Raajageeri soppu (Amaranth leave) is also known as Dantina soppu in Karnataka and is known by different names in other parts of India. This dish is a side dish which can be served with Jawar roti, chapati and rice. We preferably serve it with jawar roti which is our staple food. Raajageeri leaves are excellent gluten free diet and help in improving digestion. It has got plenty of vitamins and minerals especially it is rich in Vitamin C and iron. Other than these it has got plenty of health benefits. More over we are preparing this dish along with lentils (Dal/bele) which are again full of nutritions. This dish takes very less time to prepare. Let’s see how to prepare raajageeri soppina dal.
- Raajageeri Soppu/Amaranth Leaves – 1 Bunch (Around 250 grams)
- Togari bele/Tur Dal – 1/2 cup (around 50 grams)
- Green Chillies – 4 (Medium size)
- Salt – 1 Tea spoon (Or according to your taste)
- Sugar – one pinch
- Cooking oil – 1 Table spoon
- Mustard seeds – 1/4 Tea spoon
- Cumin seeds/Jeerige – 1 Tea spoon
- Turmeric powder – 1/4 Tea spoon
- Asafoetida/Hing – 1 pinch
- Tamarind Pulp – 8-10 pulps
- Choosing the best quality vegetables is the most important task of cooking. Picking up a good one every time and storing it properly are important factors to be considered. In case of raajageeri soppu (amaranth leaves), it will be better if you pick up tender one. They are healthier and tastier.
- Take a small pressure cooker capacity of 1 or 2 litres. Wash tur dal with plane water and pour it into pressure cooker. Add 1 cup water or you can measure water double the tur dal. Allow it to soak for 5-10 minutes, soaking of dal makes the dal softer and healthier. Close the cooker with lid and cook it on medium heat. Allow it to whistle twice and remove from heat.
- Pressure will come down within 5-10 minutes. Meanwhile, you can do other preparations.
- Clean the raajageeri soppu, remove stems and wash it with plan water, allow water to drain out of it. Chop them finely and place it in a bowl.
- Wash and clean green chillies. Make a fine paste of it and keep it aside.
- Clean tamarind pulp and soak them in hot water which makes the pulp softer quickly. Wait for 5 minutes, make a fine paste of it and keep it in a bowl.
- Place a frying pan (medium one) on medium heat, pour oil into it and wait until it gets heated, it may take 1 minute. Add mustard seeds and wait until it get spluttered completely, add cumin seeds and hing (asafoetida). Take out half of the seasoned oil (Oggarane) to a small bowl and leave the remaining in the pan. Place the pan on low heat.
- Add green chilly paste and turmeric powder, one after the other and cook it for a while. Add chopped raajageeri soppu (amaranth leaf) to it. Sprinkle salt and a pinch of sugar over it and toss it thoroughly. Close the pan with lid and allow it cook for 5 minutes.
- This process makes the leafy vegetable cook in its own moisture content, it helps in retaining its colour, flavour and also taste. This makes the dish tastier.
- Open the lid and check whether it is cooked completely, if not, sprinkle some water all over and close the lid once again and allow it to cook for another 5 minutes.
- Open the lid and toss it slightly, add cooked dal and tamarind paste to it and mix it well. Pour remaining seasoned oil (Oggarane) over it and mix it slightly. Close the lid, allow it to cook for a minute and take out the pan from heat.
- Healthy and tasty raajageeri dal is ready to serve hot. Serve it with fresh jawar roti, chapati or rice.
- Isn’t it easy! Enjoy cooking.