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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
Pressure Cook the Dal
Prepare the Coconut Masala Paste
Cook the Spinach and Assemble the Curry
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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.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 291.65 calories per serving with 9.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finish and Serve
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.
You can make this curry with a mix of toor dal and chana dal for a slightly different texture and taste.
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.
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.
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.
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.
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.
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.
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.
Yes, it is a very healthy dish. It's rich in plant-based protein from lentils, high in fiber, vitamins, and minerals from Malabar spinach, and contains healthy fats from coconut. The use of traditional spices also offers various health benefits.
Basale Soppu Koddel is traditionally served with hot steamed rice, especially boiled rice (kuchilakki). It also pairs wonderfully with neer dosa, chapatis, or ragi mudde (finger millet balls).
The coconut-based masala is the heart of a traditional Koddel. Omitting it would significantly change the dish's flavor and texture. If you have a coconut allergy, you could try a different type of dal preparation with spinach.
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The curry tends to thicken upon refrigeration, so you may need to add a little water while reheating.
Yes, you can use frozen chopped Malabar spinach. Thaw it completely and squeeze out any excess water before adding it to the pot. You may need to reduce the initial cooking time for the spinach slightly.