Malabar Spinach Curry/ Basale Soppina Palya

Malabar Spinach Curry/ Basale soppina palya

Ingredients

½ cup green gram dal (hesarbele)

1 bunch Malabar spinach (basale soppu)

2 medium size onion (erulli)

½ tsp turmeric powder (arishin

Seasoning

½ tsp mustard seeds (sasuve)

1 tsp cumin seeds (jeerige)

7-8 red chilies (ona menasinakayi)

2-3 big cloves or 1½ tsp minced garlic (belluli)

1 inch finely chopped ginger (shunty)

1 stalk curry leaves (karibevu)

½ lime (nimbe hannu)

½ tsp sugar (sakkare)

salt to teste 

Method 

First wash greengram dal. Next wash Malabar spinach and keep some Malabar spinach leaves aside. Chop the remaining Malabar spinach into small pieces. Next chop onion. Put greengram dal, spinach, onion and turmeric along with 3/4 cup of water and cook it in a cooker. Switch off the stove after one whistle and let it cool.

Place a pan on the stove and pour some oil. When it heats up, put mustard seed, cumin seed, curry leaves and cut red chilies. After the mustard seeds starts popping, put ginger and garlic. After 10-15 seconds, add the Malabar spinach that was set aside in to the pan. Fry it for another 10-15 seconds. Add the cooked greengram dal, spinach, onion and turmeric (from cooker).put salt and sugar. When it starts to boil, add coriander leaves and lemon juice and mix it well.

Malabar spinach curry/Basale soppina palya is ready to eat. It goes well with Chapathi, Roti and Rice.

Serving size;4 to 6