Basale Soppu Koddel
A classic Mangalorean curry made with nutritious Malabar spinach and lentils in a tangy coconut-spice gravy. This comforting dish is a perfect blend of sweet, sour, and spicy flavors, best enjoyed with a bowl of hot steamed rice.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Pressure Cook the Dal
- b.In a pressure cooker, combine the rinsed toor dal, 2 cups of water, and turmeric powder.
- c.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
- d.Once the pressure releases naturally, open the cooker and lightly mash the dal with the back of a spoon. Set aside.
- 2
Step 2
- a.Prepare the Coconut Masala Paste
- b.While the dal cooks, heat a small pan over low heat. Dry roast the dried red chilies, coriander seeds, and cumin seeds for 1-2 minutes until they become fragrant. Be careful not to burn them.
- c.Allow the roasted spices to cool completely.
- d.Transfer the cooled spices to a blender jar. Add the grated coconut, tamarind paste, and jaggery.
- e.Add approximately 1/2 cup of water and grind to a very smooth, fine paste. Set this masala paste aside.
- 3
Step 3
- a.Cook the Spinach and Assemble the Curry
- b.In a large pot or kadai, add the chopped Malabar spinach along with 1/2 cup of water and 0.5 tsp of salt.
- c.Cover and cook on medium heat for 5-7 minutes, or until the spinach has wilted and the stems are tender but not mushy.
- d.Add the cooked, mashed dal to the pot with the spinach. Stir to combine.
- e.Pour in the ground coconut masala paste. Rinse the blender jar with another 1/2 cup of water and add it to the pot to get all the masala.
- f.Add the remaining 1 tsp of salt. Stir everything together well.
- g.Bring the curry to a gentle boil, then reduce the heat to low. Simmer for 8-10 minutes, stirring occasionally, to allow the flavors to meld beautifully. The gravy will thicken slightly.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small tempering pan (tadka pan), heat the coconut oil over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter completely.
- d.Add the urad dal and fry until it turns a light golden brown.
- e.Finally, add the curry leaves and hing. Sauté for about 20 seconds until the curry leaves turn crisp.
- 5
Step 5
- a.Finish and Serve
- b.Immediately pour the hot tempering over the simmering curry.
- c.Stir gently to incorporate the tempering. Turn off the heat and cover the pot.
- d.Let the Basale Soppu Koddel rest for at least 5 minutes before serving to allow the flavors to deepen.
- e.Serve hot with steamed rice or neer dosa.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and texture, use fresh and tender Malabar spinach, including the soft stems.
- 2Grinding the coconut masala to a very fine paste is key to achieving a creamy, authentic texture.
- 3Do not overcook the Malabar spinach, as it can become slimy. Cook just until the stems are tender.
- 4The curry thickens as it cools. Add a splash of hot water to adjust the consistency when reheating.
- 5Feel free to adjust the amount of jaggery and tamarind to achieve your preferred balance of sweet and sour.
Adapt it for your goals.
Add Vegetables
Incorporate diced pumpkin, ash gourd, or raw banana along with the spinach for added texture and flavor. Cook them until tender before adding the dal.
Different LentilsDifferent Lentils
You can make this curry with a mix of toor dal and chana dal for a slightly different texture and taste.
No Onion/Garlic VersionNo Onion/Garlic Version
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them. For extra flavor, you can add a pinch of nutmeg to the masala.
Different GreensDifferent Greens
If Malabar spinach is unavailable, you can try this recipe with amaranth leaves (harive soppu) or regular spinach, though the cooking time for the greens will be shorter.
Why this is on our healthy list.
Rich in Fiber
The combination of toor dal and Malabar spinach provides a high amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Excellent Source of Plant-Based Protein
Toor dal is a primary ingredient, making this dish a great source of protein for vegetarians and vegans, essential for muscle repair and overall body function.
Packed with Vitamins and Minerals
Malabar spinach is a powerhouse of nutrients, including Vitamin A, Vitamin C, iron, and calcium, which are vital for boosting immunity, maintaining healthy vision, and strengthening bones.
Contains Healthy Fats
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), which are considered healthy fats that can provide a quick source of energy.
Frequently asked questions
One serving of Basale Soppu Koddel (approximately 1 cup or 255g) contains around 260-280 calories, depending on the amount of coconut and oil used.