Basale Kodhel

With the end of summer and the advent of the monsoons, we start spotting Basale or malabar spinach in the market. Mom’s dal-based coconut curry is my favourite preparation.

Basale Kodhel

Coconut and Dal curry prepared with Malabar Spinach

Servings 4 people

Equipment

• 1 Pressure Cooker
• 1 Blender

Ingredients

• 1 bunch Malabar Spinach / Basale leaves
• 1 cup Malabar Spinach / Basale stems
• 1 cup Toor Dal

Masala Paste

• 1 cup Grated Coconut
• 6-8 nos. Byadagi Chilies
• 1 marble size Tamarind
• 1/2 tsp Turmeric Powder

Tadka / Nesal

• 6- 8 nos. Garlic Pods
• 1 tsp Mustard Seeds (Rai, Saasime)
• 1 Onion

Instructions

• Pressure Cook Dal along with the Malabar Spinach stems for 3 whistles. You can cook the stems separately too if very tender.
• Grind the masala paste ingredients to a smooth paste
• Heat some coconut oil. Add in the mustard seeds and let it splutter.
• Now add in the garlic and onion and let it soften.
• Stir in the masala paste, cooked dal and boiled stems of the Malabar Spinach. Add a little water and salt. Let it come to a boil.
• Lastly put in the all the leaves and let it cook for 2 minutes before turning off the flame

Course: Dinner, Lunch, Vanas

Cuisine: Indian, South-Indian

Keyword: Malabar Spinach, Mangalore

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @parinita.s on Instagram and hashtag it #PulimunchiKitchen.