BasaLe Soppu Koddel

Servings: 4

Ingredients

4 cups (loosely filled) Basale soppu, washed and chopped (malabar spinach / poi leaves, about 1 lb)
10 red pearl onions peeled and ends removed
2 tbsp peanuts
1/2 cup Toor dal pigeon peas
2 tbsp size seedless tamarind
1/4 tsp turmeric
2 tbsp jaggery
2 tsp peanut oil
sea salt to taste

To roast and grind

1/2 cup freshly grated coconut
5 byadagi red chillies
1/2 tsp methi (fenugreek seeds)
1 tsp jeera (cumin seeds)
1 tbsp urad dal (black gram)

for tempering

3 tsp coconut oil
1 tsp mustard seeds
2-3 garlic cloves peeled

Instructions

Soak tamarind in half a cup of warm water.
Wash Toor dal in several changes of water and pressure cook in 2 cups of water to 3 whistles.
While it cooks, clean Basale soppu leaves discarding yellow and damaged leaves, cutting off stringy and mature stalks.
Rinse BasaLe soppu well and towel dry to avoid sliminess while chopping. Roughly chop the leaves and stems into half inch long pieces.
Heat 1-1/2 tsp peanut oil in a skillet or kadai. When the oil is hot and shimmery, add peeled pearl onions and a pinch of salt and sauté till they are golden brown.
Place chopped leaves and peanuts in a thick bottomed pot with enough water to cover the leaves.
Squish the tamarind to pulp. Strain the pulp and fibers and pour juices into the pot. Add the pan roasted pearl onions and jaggery and cook covered till the leaves are wilted and onions are tender.
For roasting, heat the remaining 1/2 tsp peanut oil in the same skillet or kadai.
When the oil is hot and shimmery, add red chillies and roast for a few mins on low-medium heat till they are light brown making sure to not let them smoke or burn. remove on to a plate. Add methi and jeera and roast till methi seeds are golden brown and both seeds are aromatic. remove on to the plate. Add urad dal and roast till golden brown. switch off the stove, add grated coconut and stir till the coconut is dry and aromatic making sure it does not burn. remove onto the plate.
Grind all the roasted ingredients along with some water to a smooth paste.
Add turmeric powder to cooked dal and mash to a smooth consistency adding water if required.
Pour the dal and the masala paste into the pot with the cooked Basale Soppu leaves. Season with salt. Add more water if it is too thick and give it a good stir. It should have a nice pouring consistency neither thick nor thin.
Bring it to a gentle boil about 5-7 mins on medium heat, stirring intermittently to avoid masala and dal getting scorched at the bottom.
For the tempering, heat coconut oil in a small kadai or skillet. when it is hot and fragrant, add mustard seeds. when they are done spluttering, add garlic cloves and sauté till garlic cloves turn golden. switch off the stove and quickly pour the seasoning into the Sambar.
Cover the pot immediately to preserve the flavors. Let sit for at least half an hour before serving for the flavors to settle.
Enjoy served with hot steamed rice, a drizzle of ghee and appalam (papad).

Notes

Always buy tender looking bruise-free leaves and stems. Discard stems that are stringy and mature.

For an Onion and garlic free version, just omit them and add a big pinch of hing to the tempering.

1/2 cup dal broth or the leafy green stock can also be used for grinding the masala

Basale Soppu plant is easy to propagate in your home garden using the stalk.