Malabar Spinach, known locally as Basale, is a nutritious green leafy vegetable commonly used in Konkani cuisine. This recipe, hailing from the Goud Saraswat Brahmin (GSB) community of Uttar Kanara, combines the goodness of Malabar spinach with the comforting flavors of dal. Basale Dal is a wholesome and flavorful dish that pairs perfectly with rice or roti.
Ingredients:
- Malabar Spinach / Basale - 1 bunch
- Toor Dhal - ½ cup
- Red Chilles - 6 to 7
- Onion - 1 (chopped finely)
- Grated Coconut - ½ cup
- Tamarind - small lemon sized
- Salt - as needed
- Oil - 2 tsps.
- Turmeric Powder - ¼ tsp.
Method:
- Grind grated coconut, red chillies and tamarind to a smooth paste by adding little water and keep aside.
- Cook toor dhal in a pressure cooker with turmeric powder and keep aside.
- Clean and chop the Malabar spinach and keep aside.
- In a pan take 1 cup of water and add the chopped Malabar spinach and cook till the spinach shrinks well and cooks well.
- Then add cooked toor dhal and mix well.
- Now add the ground coconut paste and cook for 3 minutes.
- Add salt now and let the gravy boil for 5 minutes or till it thickens and switch off the stove.
- In a pan take oil and add chopped onions and fry for 1 minute and add to the dhal. The onions should be crispy and do not fry the onions well. The raw smell should be there.
- Your healthy and tasty Malabar Spinach Dhal is ready to be served.
Comments
Post a Comment