A typical Mysore dish, this is called ‘Mossappu’ in the local language. A mix of all the greens available in the market, pureed with a some lentils and good touch of spices.This is, as you know by now, very nutritious, often given to very young children and pregnant women, and is traditionally prepared once a week in most households here, because this is one awesome way to eat your greens. You can just have it as a soup or with rice, roti etc.
This is how you make this nutritious recipe
- A good mix of all the greens preferably amarnath leaves, dill, spinach, fenugreek leaves, corriander leaves, curry leaves. wash them well including a good part of the stems.
- 1/2 cup toor dal or split pigeon peas
- 2-3 medium sized onions – cut into 6-7 large pieces
- 2-3 medium sized tomatoes – cut into 6-7 large pieces
- Few green chilies as per your tase
- Few drops of oil
In deep boiling pan, (if you have a pressure cooker, please use that) add of the above said ingredients with some good amount of water so that it can cook well till of the ingredients are really soft.
Now you will need
- Mustard seeds
- Few cloves of garlic – a lot more, you fancy garlic
- Oil for tempering
In a pan, add oil when its just hot enough add mustard seeds and when it all crackles, add garlic and allow it to get a very nice golden brown colour. Make sure you do this in a very low flame. And set it aside.
Now getting back to the leafs and lentils, add some water depending on the consistency of the mixture. To this, immerse a hand mixer and give it a quick run to get a nice but coarse texture. If you do not have a immersion mixer, allow it to completely cool down and coarsely blend it in a food processor or mixer/blender. Get this blended mixture to boiling and add some tamarind paste (as per your taste), a tablespoon (or two) of curry powder and adjust salt as needed. In the end don’t forget to add the tampered spices and allow it to boil for about 10 minutes on low-medium flame.
Here you go.!!!! Enjoy!