Soppina Saaru

Introduction

Soppina Saaru, a traditional dish hailing from the heart of Karnataka, India, is a soulful green lentil soup that embodies the simplicity and wholesomeness of rural Indian cooking. In Kannada, "soppu" means greens and "saaru" refers to a kind of soupy curry. This dish is particularly popular among the agrarian communities and is a staple in households that grow their own greens.

The history of Soppina Saaru traces back to ancient Karnataka, where food was heavily influenced by the rich, fertile lands and the lush flora. This dish emphasizes seasonal vegetables and leaves, embodying a farm-to-table philosophy long before it became a global trend.

Ingredients

For this version of Soppina Saaru, we'll use the following ingredients:

• Spinach - 2 cups, cleaned and chopped
• Lentils (toor dal) - 1 cup, rinsed
• Tomato - 1, chopped
• Coconut - 1/2 cup, grated
• Onion - 1, finely chopped
• Garlic - 4 cloves, minced
• Cumin seeds - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Green chilies - 2, slit
• Turmeric powder - 1/2 teaspoon
• Salt to taste
• Ghee - 2 tablespoons
• Coriander leaves for garnish
• Water - 4 cups

Preparation

1. Start by soaking the lentils in water for about 30 minutes to speed up the cooking process.
2. Wash and chop the spinach thoroughly. Ensure there is no residual dirt left on the leaves.
3. Grate the coconut and prepare the other ingredients as instructed above.

Cooking Process

Step 1: Cooking the Lentils

Drain the soaked lentils and place them in a pressure cooker. Add 2 cups of water and a pinch of turmeric powder. Pressure cook for about 2-3 whistles. Allow it to cool and then mash the lentils slightly.

Step 2: Making the Masala

In a pan, heat a tablespoon of ghee. Add cumin seeds and let them splutter. Add garlic and onions, sauté until golden brown. Then add the tomato and cook till it turns soft. Now add the grated coconut and sauté for a few minutes. Grind this mixture into a smooth paste, adding a little water if necessary.

Step 3: Preparing the Saaru

In a large pot, heat the remaining ghee and add mustard seeds. Once they crackle, add the slit green chilies and sauté for a minute. Add the cooked and mashed lentils, the masala paste, and chopped spinach. Add 2 cups of water and salt to taste. Let it simmer for about 10 minutes, allowing the flavors to meld beautifully.

You could set a cooking timer for consistency.

Serving Suggestions

Garnish the Soppina Saaru with freshly chopped coriander leaves. This dish pairs delightfully with hot steamed rice or millet rotis. It can also be enjoyed as a nourishing soup on its own.