• 2 bunch - Malabar Spinach | Basale Soppu
• ½ cup - Pigeon peas/Toor dal | Togari bele
• 1 tsp – Turmeric | Haldi 
• 2 tbsp – Ghee  or oil
• ½ tsp – Mustard seeds
• 7 to 10 - Curry leaves
• 2 to 3 - garlic cloves (crashed)
• ¼ tsp – Asafoetida | hing
• 1 tsp - Jaggery powder 
• Salt – as per taste

• 1 cup – grated fresh Coconut
• 6 – Garlic cloves
• 1 tbsp. – Coriander seeds | Dhania
• 1 tsp – Cumin seeds | Jeera
• ½ tsp – Mustard seeds
• 6-7 – Red chilies (as per taste)
• 1 tbsp. – Tamarind paste 

1. Separate leaves and stems. Cut the stems into 3 inches long, wash and keep aside.
2. Take a water in big bowl and mix in salt. Immerse the leaves and keep aside for few minutes. This will kill and remove insects. Wash leaves couple of more times in regular water and keep aside in a colander/strainer to drain the water.
3. Wash Toor dal few times until water runs clear.
4. In a pressure cook add 2 cups of water, Toor dal, Basale stems, ½ tsp of Turmeric powder and ½ tsp of salt. 
5. Place the pressure cooker on stove and cook for about 3 whistles. Turn off the cooker and keep aside for pressure to be released.
6. Meanwhile, in a flat fry pan, dry roast all the dry ingredients of Masala. Let it cool down and then transfer it to a food processor.
7. Add tamarind paste, ½ tsp of Turmeric powder, and ½ cup of water and grind into smooth Masala paste.
8. Transfer the cooked dal and Basale stems into a saucepan or continue in the Pressure cooker if you prefer.
9. Put the saucepan on the stove and turn on the flame to medium-high.
10. Add the Masala paste and bring it to slow boil.
11. Cut Basale leaves and add to the boiling curry.
12. Cook for 3 to 4 minutes. The leaves will reduce and release more water. Now taste and add salt as needed. 
13. Add crushed jaggery as per taste. Cook until there is no more raw Masala smell or taste the curry to test. Once done, turn of the flame.
14. Heat the tempering pan, add oil or ghee (traditional coconut oil is used). Once oil is hot, add mustard, once it starts to sputter, add Asafoetida and crushed garlic. Let the garlic roast a bit, then add curry leaves. 
15. Pour the hot tempering over the curry. Cover the curry immediately and let it sit for few minutes for the aroma to blend-in.
16. Serve hot with rice. Mangalore red papad and mango pickle goes well on the side with Basale soppina saaru.

Jackfruit seeds in Malabar Spinach Curry