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Writer's pictureNandini R Kini

Basale Soppina Huli /Malabar Spinach Sambar





Ingredients


1/2 cup toor dal

2 cups finely chopped vaali / basale soppu / Malabar spinach

1 tomato

Salt to taste

coriander leaves


For the masala:

2 tsp coriander seeds

1 tsp cumin seeds

1 tsp chana dal (Bengal gram )

asafoetida

turmeric

4 red chillies

1/2 tsp sesame seeds

Roast these in 1 tsp oil and grind with 4 tsp fresh grated coconut and little tamarind.




Procedure

  • Boil dal, chopped greens, and chopped tomato in cooker with 2 cups of water

  • Transfer it into a vessel, add salt to taste and the masala as required, and make it boil

  • Add coriander leaves chopped and temper it with mustard, curry leaves, and asafoetida powder in 3 tsp oil

  • Serve hot with rice and papad.

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