Soppu Saaru
Nutritious mixed greens lentil curry from South Karnataka.
About this dish
A staple in the agrarian households of Old Mysore and Mandya, Soppu Saaru is the ultimate comfort food using seasonal greens (Soppu) and lentils. It represents the 'nose-to-tail' approach to vegetables, often using the nutrient-rich water from boiling greens as the broth base. Distinctive for its thin consistency and earthy tempering, it is the quintessential rural Karnataka meal.
Ingredients
The Greens and Lentils
- 250g mixed greens (Amaranth/Dantina Soppu, Spinach, or Dill), cleaned and chopped
- 1/2 cup Toor Dal (split pigeon peas), rinsed
- 1/4 tsp turmeric powder
- 1 tsp oil
- 3 cups water
The Masala Paste
- 1/2 cup fresh coconut, grated
- 1 tbsp sambar powder (Udupi style)
- 1 small marble-sized ball of tamarind, soaked
- 1 tsp cumin seeds
- 1 garlic clove
The Tempering (Oggarane)
- 1 tbsp ghee or oil
- 1 tsp mustard seeds
- 2 dried red chilies, broken
- 1/4 tsp hing (asafoetida)
- 8-10 curry leaves
Method
- 1
Cook the Dal and Greens
In a pressure cooker, combine the rinsed Toor dal, chopped greens, turmeric, and 3 cups of water. Pressure cook for 3-4 whistles on medium heat until the dal is completely mushy and the greens are tender. Allow the pressure to release naturally to ensure the greens retain their color and nutrients.
- 2
Separate the Broth
Strain the cooked mixture, collecting the nutrient-rich water (kattu) in a separate vessel. Keep the solid cooked dal and greens in the strainer; these will be partially ground and partially left whole to provide body to the saaru. This separation technique is key to achieving the traditional thin consistency.
- 3
Prepare the Masala
Take two tablespoons of the cooked dal and greens mixture and place it in a blender. Add the grated coconut, sambar powder, soaked tamarind, cumin, and garlic. Grind to a very smooth paste, adding a tablespoon of the reserved broth if necessary to help the blades move.
- 4
Combine and Simmer
Pour the reserved broth and the ground masala paste back into the main pot containing the rest of the cooked dal and greens. Stir well to combine, ensuring there are no large lumps of masala. Add salt to taste and adjust the consistency with more water if it feels too thick; it should be drinkable.
- 5
The First Boil
Place the pot over medium-high heat and bring the saaru to a gentle boil. As it heats, you will see a frothy layer forming on top; this indicates the spices are melding with the lentil water. Let it simmer for about 5-6 minutes until the raw smell of the tamarind and spices disappears.
- 6
Prepare the Tempering
In a small tadka pan, heat the ghee until shimmering. Add the mustard seeds and wait for them to fully crackle, then add the red chilies, curry leaves, and hing. The hing should smell toasted and nutty, not burnt; this tempering provides the final aromatic punch to the dish.
- 7
Final Infusion
Pour the hot tempering immediately over the simmering saaru and quickly cover the pot with a lid. Leave it covered for 2 minutes to allow the smoky aromas of the tempering to infuse into the liquid. This 'trapping' of steam is a vital step in South Indian cookery.
- 8
Check Seasoning
Open the lid, stir gently, and perform a final taste check. The saaru should have a balanced profile of earthiness from the greens, sourness from the tamarind, and a mild heat from the sambar powder. Serve immediately while piping hot for the best flavor experience.
Notes & variations
- Adding a small amount of Dill (Sabsige Soppu) gives a distinct, powerful aroma typical of Karnataka saarus.
- You can mash the dal more thoroughly if you prefer a slightly thicker, creamier texture.
- Leftover solids can be sautéed with onions and spices to make a dry side dish called 'Palya'.
- Store in the refrigerator for up to 2 days; the flavors often deepen overnight.
Serve with
Serve with hot steamed rice and a dollop of ghee, accompanied by a side of Papad or spicy pickle.
Cook's note
Always use the water used to cook the greens/dal as the base; never discard it, as it contains all the flavor and vitamins.