Bassaru Greens Palya

Ingredients

• - 300g field bean greens (Bassaru)
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare greens: Wash 2 bunches of mixed greens (bassale soppu / Malabar spinach or amaranth). Roughly chop leaves and tender stems.
2. Cook toor dal: Pressure cook half cup toor dal for 3 whistles until soft. Drain and save water.
3. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
5. Add onion and garlic: Add 1 finely chopped onion and 4 garlic cloves sliced. Cook 5 minutes.
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. Add cooked dal: Add drained cooked toor dal. Mix gently.
8. Dry out: Cook on high heat 2-3 minutes.
9. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
10. Serve: Adjust salt. Bassaru greens palya is a traditional Karnataka way to use seasonal greens with dal. Serve with rice.