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A traditional dry curry from coastal Karnataka, this Basale Soppu Ajadina features tender Malabar spinach and black chickpeas simmered in a freshly ground, aromatic coconut masala. 'Ajadina' means 'dry' in Tulu, perfectly describing its semi-dry consistency. This dish offers a delightful balance of spicy, tangy, and subtly sweet flavors, making it a perfect accompaniment to steamed rice.
For 4 servings
Cook the Chickpeas
Prepare the Masala
A traditional dry curry from coastal Karnataka, this Basale Soppu Ajadina features tender Malabar spinach and black chickpeas simmered in a freshly ground, aromatic coconut masala. 'Ajadina' means 'dry' in Tulu, perfectly describing its semi-dry consistency. This dish offers a delightful balance of spicy, tangy, and subtly sweet flavors, making it a perfect accompaniment to steamed rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 268.85 calories per serving with 7.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté the Spinach
Combine and Finish
Serve
If Malabar spinach is unavailable, you can use amaranth leaves (harive soppu) or regular spinach (palak), though the cooking time for the leaves will be shorter.
Substitute kala chana with white chickpeas (kabuli chana), black-eyed peas (alasande), or even roasted peanuts for a different texture and flavor.
To make a gravy version, add about 1/2 to 1 cup of water along with the masala paste and simmer until the gravy thickens. This version is called Basale Soppu Gassi.
Both black chickpeas and Malabar spinach are excellent sources of dietary fiber, which aids digestion, helps maintain bowel regularity, and promotes a healthy gut microbiome.
Kala Chana (black chickpeas) provides a significant amount of plant-based protein, which is essential for muscle repair, cell growth, and overall body function.
Malabar spinach is a powerhouse of nutrients, including Vitamin A for vision health, Vitamin C for immunity, and essential minerals like iron and calcium for bone health.
The spices used in the masala, particularly turmeric (containing curcumin) and cumin, possess natural anti-inflammatory compounds that can help reduce inflammation in the body.
Basale Soppu is the Kannada name for Malabar Spinach. It's not a true spinach but a vine with thick, fleshy leaves. It has a slightly earthy flavor and becomes a bit mucilaginous when cooked, which is a characteristic feature of dishes made with it.
Yes, you can use canned chickpeas to save time. A 15-ounce can, drained and rinsed, is a good substitute. Simply skip Step 1 (the pressure cooking part) and add the rinsed chickpeas in Step 4.
Yes, it is very healthy. Malabar spinach is rich in vitamins A and C, iron, and calcium. The black chickpeas provide excellent plant-based protein and dietary fiber, making the dish nutritious and filling.
One serving of Basale Soppu Ajadina contains approximately 250-300 calories, depending on the amount of coconut and oil used. It's a well-balanced dish with healthy fats, complex carbohydrates, and protein.
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat in a pan or microwave before serving.
A slight slimy texture is natural for Malabar spinach. However, overcooking can enhance this. To minimize it, ensure you sauté the spinach well and cook the final mixture until it's completely dry, as the name 'Ajadina' (dry) suggests.
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