Here we go:
1 bunch of basale soppu ( chop only the leaves if red stemmed Malabar spinach is used, stem could be finely chopped & added if normal tender green Malabar spinach is used)
1 medium sized onion sliced
½ cup toor dal
¾ cup grated coconut
1 tsp jeera/cumin seeds
2.5 tsp dhania/coriander seeds
¼ tsp menthya/fenugreek seeds
4-5 red chillies (paprika)
1 tsp tamarind juice
4-6 curry leaves
1 medium grape sized jaggery(optional)
1 tsp oil
1/3 tsp saasive/mustard seeds
1 pinch hing/asafoetida
Salt according to taste
Coriander leaves for garnishing
- Pressure cook the toor dal for 3-4 whistles (until soft). Allow it to cool
- Meantime, prepare tempering by adding oil to a broad vessel. When oil is hot, add mustard seeds, asafoetida & curry leaves.
- Add onion & sauté it for 30 secs (Need not fry till turns golden brown)
- Add chopped basale & sauté again. Now add little water & allow the leaves to be cooked completely.
- By the time, basale gets cooked, prepare the hasi masale (raw masala). Dry roast the cumin seeds, coriander seeds, fenugreek seeds, red chilli separately. Blend these spices along with grated coconut & prepare a paste.
- When basale is cooked, add toor dal, tamarind juice, paste prepared, salt, jaggery & allow it to boil for about 3-5 mins.
- Garnish it with coriander leaves & serve hot with rice & papad.