Bassaru Greens Palya

Method

1. 1

   Prepare greens: Wash 2 bunches of mixed greens (bassale soppu / Malabar spinach or amaranth). Roughly chop leaves and tender stems.

2. 2

   Cook toor dal: Pressure cook half cup toor dal for 3 whistles until soft. Drain and save water.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add onion and garlic: Add 1 finely chopped onion and 4 garlic cloves sliced. Cook 5 minutes.

6. 6

   Add greens: Add chopped greens. Season with half tsp turmeric and salt. Toss and cook on medium heat 5-6 minutes until wilted.

7. 7

   Add cooked dal: Add drained cooked toor dal. Mix gently.

8. 8

   Dry out: Cook on high heat 2-3 minutes.

9. 9

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

10. 10

    Serve: Adjust salt. Bassaru greens palya is a traditional Karnataka way to use seasonal greens with dal. Serve with rice.