Sabbasige Soppu Palya Recipe / Seasoned Dill Leaves Recipe

572Sabbasige soppu / dill leaves has a unique distinct flavor and aroma; few people may like and others dislike. It is considered very healthy and has several health benefits of it’s own. Sabbasige soppu palya is the signature dish of Hubli and usually eaten with jolada rotti, chapathi or steamed rice. Coming to the recipe we are using this dill leaves along with the channa dal (you can also use toor dal / moong dal; it has its own distinct taste and texture) to make a healthy palya. Simple yet delicious.


  • 2 cup dill leaves / sabbasige soppu
  • ¾ cup channa dal / split skinned bengal gram
  • ½ tsp turmeric powder
  • 1 cup water
  • ¼ cup coconut (optional)
  • 3 tsp oil
  • 3-4 garlic pods
  • 1 green chilli
  • Pinch of asafoetida/hing
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds / jeera
  • 1-2 red chillis / lal mirch
  • Salt to taste
Prep Time Cook Time Total Time Serves
15 min 10 min 25 min 2-3

Lets start the recipe step by step:

  1. Pressure cook channa dal with 3 cups of water on medium heat for 4-5 whistles. Once the cooker is cool enough then start the seasoning.
  2. Meanwhile, wash and chop dill leaves along with its stem (1 inch in length; do not chop finely as it shrinks when cooked).
  3. Finely chop garlic and chilli. Keep them aside.
  4. Heat the oil in thick bottomed pan on medium heat. Once the oil is hot enough add mustard seeds, jeera, red chilli and hing.
  5. When the mustard seeds pops add chopped garlic, green chill and fry till the garlic turns brown.
  6. Now add the cooked channa dal, dill leaves and a cup of water. Mix it well and fry for 1 minute.
  7. Add salt, turmeric powder and mix well. Close the lid and cook on low-medium flame for about 7-10 minutes. (Be careful while adding salt as it doesn’t take much)
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  8. Turn on the flame to high and allow the extra water to evaporate if any.
  9. If you like to add coconut, add grated coconut and mix well. (I do not like to add coconut; so have skipped this step)
  10. Serve hot dill leaves stir fry with rice, chapathi or roti.572

Click here to check other palya recipes.


  • Never cook dill leaves too much; its nutrients get destroyed and it becomes mushy.
  • Do not add more water while cooking the dal. Dal should not be over cooked.
  • Add coconut at the end if you prefer.
  • You can also use toor dal / moong dal; it has its own distinct taste and texture.
  • Always add little water and cook on medium flame till the leaves are soft but still remains firm.

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