Basale soppina huli/Malabar spinach sambar


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 )
4 red chillies
1/2 tsp sesame seeds
Roast these in 1 tsp oil and grind with 4 tsp fresh grated coconut and littlle tamarind .

  • 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 musard,curry leaves and asafoetida powder in 3 tsp oil
  • Serve hot with rice and papad..


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