BASALE SOPPINA SAARU

 BASALE SOPPINA SAARU

"Basale Soppu" is the name for Malabar Spinach in Kannada. Today's dish is popular in my Home State of Karnataka where this Basale Soppina Saaru is usually served with steamed rice. This is an easy to make dish which is both tasty and good for health.  In Konkani, my mother tongue, this is called , "Vaali". 

The Malabar Spinach is a climbing vine much akin to the usual spinach. It is also called Vine or Indian Spinach. 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 other dishes made with Basle Soppu, such as:-

• Malabar Spinach Dal
• Basale Soppina Tambuli
• Vaali Ambat

I had a lot of fresh Malabar spinach and was looking for a new recipe to try out when I came across " Indian Spinach Curry or Basala Soppina Saaru" in Ambika Shetty's Kitchen. I have adapted this recipe from there. 

We had this with hot steamed rice and loved it. Do give it a try when you next come across fresh Malabar spinach.

 

Ingredients:-

• Basale Soppu/Malabar Spinach Leaves, one bunch ( 3 cups approx when chopped) 
• Spinach Stems, 2-3 
• Toor Dal, 1/2 cup
• Water, 1 and 1/2 cups
• Coriander Seeds, 1 tsp
• Cumin Seeds, 1/4 tsp
• Fenugreek Seeds, 1/8 tsp
• Urad Dal, 1 tsp
• Dry Red Chillies, 5-6
• Fresh Coconut Gratings, 1 cup
• Green Peas, 1/2 cup
• Turmeric Powder, 1/4 tsp
• Tamarind, small marble sized
• Jaggery, grated, 2 tbsp 
• Salt, to taste
• Oil, 1 tsp 

For The Seasoning :-

• Mustard Seeds, 1/2 tsp
• Broken Red Chillies, 1-2 
• Curry Leaves, a few 
• Oil, 1 tsp 

Method:-

Wash and clean the spinach leaves and chop them- also choose a couple of stems and cut them into 2" pieces

Soak the toor dal in adequate water for about 30 minutes. Drain away the water. 

Pressure cook the the spinach with the spinach leaves, stems, soaked toor dal and 1 and 1/2 cups of water with a little salt for 4-5 whistles on high flame. Switch off the gas and when the pressure cooker is cool enough to handle,  remove the cooked items and keep aside.

In a thick bottomed kadhai, heat 1 tsp of oil and on medium heat add the coriander seeds, cumin seeds, fenugreek seeds and urad dal and sauté till the dal changes colour

Add the dry red chillies and roast for a couple of minutes

Remove from flame and transfer to a mixer jar

To this add 1 cup of coconut gratings, and grind to a smooth paste adding the required amount of water. Keep aside.

Cook 1/2 cup of green peas in a vessel, with adequate water, till they are done

Add the cooked spinach and toor dal mixture along with turmeric powder, tamarind, and grated jaggery

Mix well and cook till the jaggery melts 

Next add the freshly ground masala, salt to taste, mix well to get a thick gravy like consistency and bring to a boil

Lower the flame and let it simmer for about 5 minutes

In a small seasoning pan, heat 1 tsp of oil and on medium heat add the mustard seeds and when they splutter add the broken red chillies and curry leaves and saute for a few seconds

Pour this seasoning to the Basale Soppina Saaru

Switch off the gas and transfer the Basale Soppina Saaru to a serving bowl

Serve with hot steamed rice or chapatis 

MALABAR SPINACH DAL

 MALABAR SPINACH DAL

This nutritious climbing vine with the botanical name of "Basella alba" is called "Malabar Spinach", "Indian Spinach" or "Ceylon Spinach". In my mother tongue, Konkani, we call it "Vaali". It is called "Basale Soppu" in Kannada and "Bachali Kura" in Telugu. 

This fast growing creeper plant has numerous health benefits. 

Even with the limited space available in a balcony garden, I have grown Vaali in pots 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 other recipes for dishes made with Malabar Spinach such as:-

• Vaali Ambat
• Basale Soppina Tambuli 
• Vaali Bhendi

Today's recipe is from Andhra Pradesh and is made with Malabar spinach and Toor Dal. I have adapted this from Bachali Kura Pappu from Sailu's Foods.  

We enjoyed this for lunch with hot steamed rice.  

Ingredients:-

• Toor Dal/ Arhar Dal, 3/4 cup 
• Malabar Spinach, chopped and tightly packed, 2 and 1/2 cups
• Onion, 1
• Turmeric Powder, 1/4 tsp
• Green Chillies, 3
• Ginger, finely chopped, 1/2 tsp
• Salt, to taste
• Water, 2 cups
• Tamarind Paste, 1 tbsp

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Garlic Cloves, crushed, 4
• Byadgi Dry Red Chillies, 2 (broken into halves)
• Curry Leaves, 1 sprig
• Oil, 2 tsp

Method:-

Wash the Malabar Spinach thoroughly in several changes of water, remove the leaves from the stems

(You can also add stems which are tender)

Chop the spinach leaves and the stems 

Chop the onion and ginger

Slit the green chillies

Wash the Toor Dal  and pressure cook it in a vessel along with the chopped spinach, chopped onion, slit green chillies, finely chopped ginger and turmeric powder, adding 2 cups of water

Pressure cook for two whistles and wait for the cooker to cool

Remove the vessel and lightly mash the cooked dal

Heat oil in a kadhai and on medium heat add the mustard seeds

When they splutter add the cumin seeds and when they sizzle add the crushed garlic, broken red chillies and curry leaves and sauté 

Add this seasoning to the cooked dal, add salt to taste, and tamarind paste and mix well

Now add 1/2 cup of water and bring to a boil

Lower the flame and let it simmer for about 5-7 minutes

Adjust the consistency of the dal by adding water only if required 

Transfer the Malabar Spinach Dal to a serving bowl 

Serve hot with steamed rice or rotis.