Massoppu is nothing but mashed greens with cooked lentils, which is the staple food of Bangalore- Mysore region and is an excellent accompaniment with either Ragi balls or rice. Usually Massoppu is prepared with mixed greens, which is available throughout the year.
We all know the fact that leafy greens are source of iron, calcium, vitamins, antioxidants and fibre and it is the best gift of nature. Apart from the regular greens we sometimes find unique, seasonal, never seen greens with local soppu/ green vendors in the early morning hours, when they visit our locality. Only few people know the usage of local, seasonal edible greens which was consumed in rural India for centuries. These super foods are sold only in the hand pushed carts in our cities and sadly not at all available in modern super stores.
Anne soppu comes under such category. After staying in Bangalore for 20 long years I had never seen this green and when I came across it this last week, asked my soppu vendor. He said, it is Anne soppu and is very tasty. Then comes my right hand, house help who grew up in rural Bangalore and knows every green which grows locally. She said, not only is it tasty, but also very nutritious.
According to her, Anne soppu grows wild, like a weed in between paddy or Finger millet/ Ragi fields during monsoon. It has long, arrow shaped leaves and crunchy, hollow stem which breaks very easily, while bending. It is known as Water spinach in English and Kalmi saag in West Bengal. Here is her recipe, which I made and relished and dedicating this post of mine to her.
How I proceeded with is –
Toor dal – 1 cup
Anne soppu – 4 small bundles
Onion – 1
Garlic- 1 whole
Green chillies – 5 to 6
Tomatoes – 4
For Seasoning –
Oil / ghee – 1 table spoon
Mustard – 1 tsp
Cumin – 1 tsp
Hing – ¼ tsp
Red chilli – 2
Curry leaves – 1 string
-Greens are like this-
-Clean the greens by discarding thick stem portions by hand.
-Wash and keep aside.
-Wash toor dal, chop onions, tomatoes.
-Take one pressure cooker, shift washed dal and pour water till just above the dal.
-Now place tomatoes, green chillies, onion, garlic, washed greens, salt and cook for 2 to 3 whistles.
-When pressure relieves, churn roughly in a hand blender or hand-held churner.
-Adjust the consistency of dal by adding water and adjust the salt and boil once.
-Now do seasoning by heating oil or ghee, splutter mustard, cumin, hing, red chilli and curry leaves and pour over boiled dal.
-Enjoy with hot rice and raw onions or with any sort of papads or tawa fries like me 😊