Sabsige Soppu Bhaat / Dill Leaves Pulao - Divide and Devour

My next recipe for the Divide and Devour feature is Dill Leaves Pulao.

I am mapping it with Koppal district of Karnataka.

Koppal district was carved out of the earlier Raichur district in 1998. The world heritage site of Hampi covers some areas of this district.

District - Koppal
Recipe - Sabsige Soppu Bhaat

I have not noticed dill leaves being used as extensively in any other state as in Karnataka. Dill leaves are a regular at home now. They are healthy and lend a unique flavour.

Ingredients :

Rice - 1 Cup - Washed and drained ( Original recipe called for basmati rice. I used normal rice)
Dill leaves - Cleaned and Chopped - 1 Small bunch 
Fresh peas and carrots diced - 1/2 cup
Red Chilli Powder - 3/4 tsp
Turmeric Powder - 1/2 tsp
Ghee - 2 tsp
Lemon Juice - 1 tsp
Bay Leaves - 2 

For the Masala :

Jeera - 1 tsp
Corriander Seeds - 1 tsp
Saunf - 1 tsp
Cinnamon - 1 inch stick - 2
Cloves - 5-7
Pepper corns- 10 -12
Cardamoms - 2

Dry roast the ingredients for the masala lightly and powder them. Keep aside. They are to be powdered dry without adding any water.

Method :

1. Heat ghee in a pressure cooker. Add the bay leaves.
2. Now add the drained rice and saute well till the rice changes color, approx. 2-3 minutes.
3. Add the dry masala powder, carrots, peas and chopped dill leaves.
4. Add 1.5 cups of water and salt.
5. Pressure cook for 2-3 whistles or until done.
6. Turn off the flame. Once the pressure has settled, open the lid. Add lemon juice and mix well.
7. Serve hot.

Recipe Source from here.