BASALE SOPPINA HULI

 BASALE SOPPINA HULI

The Malabar Spinach is a climbing vine much akin to the usual spinach. It is also called Vine Spinach. We call this "Basale Soppu" in Kannada and "Vaali" in my mother tongue, Konkani.

This plant has numerous health benefits. I have this growing in pots at home which comes in handy from time to time. You can easily grow them by planting the firm stem in a pot. 

Elsewhere in this blog, you will find recipes for dishes made with Malabar Spinach such as:-

• Basale Soppina Tambuli
• Malabar Spinach Dal
• Vaali Ambat

Today's dish is popular in my Home State of Karnataka where it is usually served with hot steamed rice. This is an easy to make dish which is both tasty and good for health.  I have adapted this from the  Kannada YouTube video Basale Soppina Huli from Swayam Paaka.

Do try it out and let me know whether you liked it. 

Ingredients:-

• Basale Soppu/ Malabar Spinach, 1 bunch or approximately 3 cups when chopped 
• Thuar dal/ Split Pigeon Peas, 1/2 cup
• Turmeric Powder, 1/4 tsp 
• Fresh Coconut Gratings, 1/4 cup
• Jaggery, small piece
• Tamarind, size of a medium sized lemon 
• Salt, to taste 

To be Roasted and Ground To a Paste:- 

• Oil, 1 tsp
• Urad Dal/Black Gram Dal, 1/2 tsp
• Channa Dal/Bengal Gram Dal, 3/4 tsp
• Byadgi Red Chillies, 8
• Fenugreek/Methi Seeds, 1/4 tsp
• Curry Leaves, a few 
• Hing/Asafoetida, 1/8 tsp
• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 1/2 tsp
• Coriander seeds, 1 tbsp

For Seasoning:

• Mustard Seeds, 1 tsp
• Cumin Seeds, 3/4 tsp
• Asafoetida/Hing, 1/4 tsp
• Oil, 2 tsp

Method:-

Wash the basale soppu in several changes of water. Drain away the water in a colander. Chop the basale soppu and keep aside

Soak the tamarind in water for about 10-15 minutes and extract the juice 

Wash the thuar dal and pressure cook it in a cooker adding 1 and 1/2 cups of water with a little oil and a little turmeric powder

Cook for 3-4 whistles or till the dal gets done. Once the cooker cools, remove the cooked dal, mash the dal  and keep aside.

 

Heat 1 tsp oil in a pan. On medium heat add the urad dal and channa dal, Byadgi red chillies, fenugreek/methi seeds, and a few curry leaves and fry for a minute

To this add the asafoetida, cumin seeds, mustard seeds and coriander seeds and fry till the dals change colour and turn golden. Switch off the gas.

Transfer the roasted ingredients to a plate and allow it to cool.

Once they cool, grind the roasted ingredients along with fresh coconut gratings in a mixer jar. Grind to a fine paste adding water as required. Keep aside.

Add the chopped basale soppu to the cooked and mashed dal. Mix well and bring to a boil.  

Now add the ground masala, jaggery, salt to taste and tamarind extract 

Mix well and adjust the consistency by adding water as required and once again bring to a boil

Lower the heat and let it simmer for a couple of minutes

Switch off the gas

Heat oil in a seasoning pan, on medium heat add the mustard seeds and when they splutter add the asafoetida and the cumin seeds. Saute for a few seconds. 

Pour this seasoning on to the Huli.

Transfer the Basale Soppina Huli to a serving bowl

Serve with hot steamed rice