Basale Moong dal / Basella Moong dal / Malabar spinach dal

Servings: 2

Ingredients:

Content	Quantity	Comment
Moong dal / Green gram dal	½ cup	Pressure cooked to 3 whistles
Onion	1 medium	Sliced thinly
Basella leaves/basale soppu/Malabar spinach	½ bunch	Chopped
Jeera	1 tsp
Oil	2 tbsp
Water	As required
Salt	To taste
Dried Red chilies	3-4	Broken into pieces
Curry leaves	1 sprig
Ginger	1 tsp	Grated
Turmeric	1 pinch

Method:

Heat 1 tbsp of oil in a kadai and add onions. Fry them till translucent. Remove it to a plate and set aside.

Heat 2 tbsp of oil in the same kadai, add jeera. Once it starts popping, add curry leaves, red chilies, grated ginger, a pinch of turmeric and chopped basella leaves and fry till the gum of the basella leaves dries up.

Once the leaves are cooked add the fried onions and cooked dal. Adjust the water consistency and salt and cooked covered till the mixture starts boiling.

Serve hot with rice, roti's.......