Whole Food Plant Based Recipes
Fri Apr 24, 2020
Harive Soppu translates to ‘Amaranthus Greens’. Cooked amaranthus greens are mashed to make this dish.
Harive Soppu Saaru is a south Karnataka delicacy, from Bengaluru, Mandya and Mysore. It is a hot favourite with Ragi balls / Mudde. This dish is filled with goodness that comes from greens and lentils. Harive Soppu translates to ‘Amaranthus Greens’. Cooked amaranthus greens are mashed to make this dish.
Enjoy making Harive Soppu Saaru the whole food plant based way with this recipe.
Course: Course 2 (Vegetable Dish) or Side Dish for Course 3 (Grain Dishes) at Lunch & Dinner Meals
Cuisine: South Karnataka Recipe from South India
Prep Time: 10 minutes
Passive Time: 2 hours
Cook Time: 20 minutes
Servings: 2 people
2 cups Harive Soppu / Amaranthus Leaves and Stems chopped
1/4 cup Togri Bele / Toor Dal / Pigeon Pea
8 cloves Garlic
1 tsp Jeera
1 tsp Pepper
1 tsp Fennel Seeds / Saunf
1 tsp Poppy Seed / Gasagase / Khus Khus
1 tsp Coriander Seed / Dhaniya Powder
3 tsp Miso Paste
Water As required
1 tbsp Almonds, powdered
2 tsp Coriander leaves