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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