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If you are looking for a high-protein, nutritious dish, Soppina Tovve is the best option for you to add to your brunch list. It is a healthy dish and a suitable option for diabetic patients.
‘Soppina’ is a Kannada word for green leafy vegetables, and ‘Tovve’ translates as a curry made with special masala ground. This is a perfect dish for vegetarians and is easy to digest. Soppina Tovve, also known as Dantina Soppina Tovve, is a flavorful and wholesome Karnataka-style curry that is simple to prepare and scrumptious. Amaranth leaves and lentils are blended to create the healthful curry known as Soppina Tovve, which is packed with multiple nutrients. You can serve this aromatic curry with rotis for a quick evening meal or with classic dishes like Majjige Huli during special occasions.
In Soppina Tovve, there is the main ingredient, which is green amaranth leaves. It is considered that one of the best sources of Vitamin C is in the fresh leaves of amaranth. Fresh leaves contain 43.3 mg of this vitamin, or 70% of the daily required amount, in every 100 g. Vitamin C is a potent water-soluble antioxidant that is essential for the healing of wounds and the prevention of viral infections.
Pigeon pea lentils are abundant in protein, low in fat, and a good source of fibre. Additionally, it contains a wealth of complex carbs, dietary fibre, folic acid, and a considerable deal of complex dietary fibre that stimulates regular bowel motions. This nutritious and simple meal is ready to serve with roti or rice. Soppina Tovve is a highly nutritious meal and it must be added to your routine. This dish contains Vitamin C in an abundant manner. Try this recipe thrice a week to get an instant result. This dish is a wholesome and tasty curry, so, there is no need to add this recipe to your routine with a heavy heart because you will find yourself enjoying it while having such a flavorful dish.
Soppina Tovve
Here’s the recipe for Soppina Tovve.
Cooking time: 30 mins
Servings: 3
Ingredients:
• 2 bunches of green amaranth leaves
• ½ cups pigeon pea lentils
• ¼ tsp turmeric leaves
• 1½ tsp salt
• 2 slit green chillies
• 1 tsp jaggery
For tempering:
• 1 tbsp oil
• 1 tsp mustard seed
• 1 tsp white lentil
• A few curry leaves
• 2 red chillies
• ¼ tsp asafoetida
Method:
• Finely chop the amaranth leaves, chop the stems into pieces, and keep them aside.
• Now, take a bowl and put pigeon pea lentils in water and rinse well.
• Transfer all the greens to the cooker with the rinsed lentils, and add 3 cups of water.
• After putting greens and lentils, start preparation with spices - add turmeric powder, green chillies, salt, and jaggery.
• Mix well and cover it with a cooker lid. The flame should be on medium and wait for three whistles.
• After that, open the cooker lid, and add 1½ of cups of water.
• Then, squeeze the tamarind juice and jaggery.
• Do not forget to mix it well by adjusting salt.
• Take a pan, add oil and put mustard seeds, white lentils, a few curry leaves, curd chilly and asafoetida, all the ingredients should be mixed well.
• Then, transfer all the tempered ingredients into the cooker and stir them well.
