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.