Sambar,Rasam,Gojju & Dal



Masoppu Recipe / How to do Karnataka style Masoppu recipe | Masoppu recipe with detailed step by step photo .


Being from Karnataka , i want ” Cook with Smile ” to be one stop destination for most of the Karnataka cuisine . So today i’ll share recipe of one more authentic Karnataka Dish ” Masoppu Saaru ” . Masoppu actually means ” Masida + Soppu – Mashed greens ” and saaru is Rasam / gravy ” . Basically it is a type of gravy where in tuvar dal and 3-4 different varieties mixed greens are cooked together along with few other spices and mashed. It is later boiled  to get a very flavorful gravy that tastes amazing.Usually palak , dill leaves ( sabsige ) , Amaranthus , methi leaves etc are used to make masoppu .. but if you don’t have mixed greens available , you can use any 1 variety ..whichever is available. I had shared before soppina sambar and bassaru recipe .. those 2 greens curry is entirely different from today’s masoppu . Spicy Masoppu,  little ghee, Ragi Mudde / Rice is one awesome combination…. a healthy meal  in itself !!!



Smitha Kalluraya
5 from 1 vote
Course Main Course
Cuisine Indian, karnataka


  • 3 cups Mixed green leaves, Palak+amaranthus +methi+dill etc. whichever is available
  • 1 cup Spit pigeon pea /Tuvar dal
  • 1 big size onion
  • 1 medium size tomato
  • 3-4 nos Green Chilli
  • 4-5 flakes Garlic
  • 2-3 tbsp coconut, grated
  • 1 tsp Cumin Seeds /Jeera
  • a big pinch Turmeric powder /Haldi
  • Small gooseberry sized Tamarind
  • 1 tsp Rasam powder
  • Salt to taste

to temper

  • 2-3 tsp Cooking oil / ghee
  • 1/2 tsp Mustard seeds
  • few Curry Leaves
  • a big pinch of Asafoetida/ hing


  • Clean and roughly chop 3-4 different types of greens like Palak , Dill leaves ( sabsige soppu ), methi , amaranthus ( harive soppu / dantina soppu ) , chakotha or which ever greens is available .
  • Add water and turmeric to tuvar dal and Cook .
  • To the cooked dal , add chopped greens , diced onion , diced tomato , green chilli , garlic , jeera , coconut and tamarind . Pressure cook 2 whistles .
  • Open the pressure cooker .. once the pressure releases .
  • Once the pressure releases , mash it using a masher or hand blender or if using a mixie , pulse 1-2 mins . Don't make super paste .
  • Add salt to taste , tsp of rasam powder and water as required . Bring it to boil . Finally temper with mustard , hing and curry leaves .
  • Masoppu is ready . Relish it with hot rice or ragi mudde .


  • If you don't get mixed greens , you can make masoppu using spinach / Spinach + methi / spinach + dill etc . Typically a mix of different variety of greens is used for masoppu .
  • I don't like to mash masoppu like a puree or soup . So prefer using a masher to mash greens and dal .
  • In the above recipe , quantity of onion n garlic can be adjusted according to your pref .

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  • Reply
    Alonna Smith
    August 29, 2018 at 9:10 pm

    Hi Smitha,

    I love your website. I am learning how to cook Indian food and live in the US. Most of us don’t find/eat gooseberries, so when you say a ball of tamarind the size of a gooseberry, is that 1/2-inch in diameter? 1-inch? Thanks so much!

    • Reply
      bindumadhavi palakshappa
      March 14, 2019 at 2:53 am

      One inch tamarind is fine alonna, or you can add one tablespoon of tamarind juice or half tea spoon of tamarind extract.

  • Reply
    Lakshmi Bhathena
    November 26, 2021 at 1:09 am

    5 stars
    This is the BEST and Simplest Massoppu I have tasted. It turned out so yummy and considering it is now winter where I live this dish was a comforting weekend lunch with rice ..
    Thank you so much for such a simple and sumptuous recipe.

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