Dill-Dal Stir fry/Sabsige Soppu Palya and Rasam

It is always confusing for me what to cook for lunch and dinner daily because of the limited variety of vegetables and greens available here.Dill leaves is one of the greens which are abundantly available here but I rarely cook them at home.My mom makes excellent stir fry with the dal and greens mixture which is surprisingly very dry and complements well with both rice and roti.I like to eat this stir-fry especially with roti as it complements very well with it.Even the rasam which is made up of this mixture is very simple and flavorful and the meal with both the stir fry and rasam is simply yummy.If you like the flavor of dill leaves you will definitely like this combo,give it a try to believe my words.

Ingredients:
1 bunch Dill leaves
1 cup toor dal
1 big onion,chopped
1 tsp green chilli paste
1 tbsp thick tamarind pulp
1 tsp sambar powder
1/2 tsp grated jaggery/sugar
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
salt to taste

Method:

• Pressure cook dal and dill leaves for 1 whistle.Do not cook more otherwise the dal becomes mushy.You can even cook this on stove top until the dal is cooked slightly.
• Strain the water from the above dal-dill mixture and squeeze out the extra water from it.Save the water which is strained and sueezed fom this mixture for making rasam.
  
• Heat oil in a kadai crackle mustard seeds and add urad and chana dal and fry until golden in color.
• Add finely sliced onions and green chilli paste and fry until they are light brown in color.
• Add the squeezed dill leaves-dal mixture to it and fry for a minute.
• Add tamarind paste,jaggery,sambar powder,salt and fry until the mixture is dry and all the masala's are well blended.

Serve it hot with rice/chapathi/roti.

Note:
Adjust tamarind,jaggery and spicyness according to your taste.



Dill flavored Dal Rasam :

Ingredients:
2-3 cups of water strained from dill-dal mixture(cooked above)
1/4 cup cooked toor dal(optional)
2-3 tbsp tamarind pulp
1 tsp jaggery
1 1/2 tsp rasam powder/sambar powder
salt to taste

for Tadka:
1 tsp oil/ghee
1/2 tsp mustard seeds
a sprig of curry leaves
a pinch of hing

Method:

• Heat the water along with the cooked dal and add tamarind pulp,salt, jaggery,rasam/sambar powder to it and boil properly.
• In a small tadka pan heat oil/ghee and crackle mustard seeds and add curry leaves,hing to it and add the tadka to the boiled rasam and cover it with lid.

Serve it hot with rice and papad.