Ambat Katli (Spicy Tangy Coconut Curry)

Ingredients

• 1 bunch Basale (basella alba) (Approximately 25 to 30 leaves and 5 to 6 stems, washed and chopped)
• 1 cup Toor Dal (Soak for 15 minutes before cooking)
• 1 cup Coconut, grated
• 1 small Onions (Roughly chopped)
• 1 teaspoon Cumin seeds
• 5 count Garlic cloves (Divided use)
• 9 count Dry red chillies (Divided use)
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder
• 1 handful White rice, cooked
• 1 tablespoon Oil
• 4 count Curry leaves
• 1 teaspoon Mustard seeds

Instructions

1. 1In a mixer grinder, combine grated coconut, chopped onion, cumin seeds, 3 garlic cloves, 6-7 dry red chillies, salt, turmeric powder, and cooked white rice. Grind into a fine paste.
2. 2In a pressure cooker, combine soaked toor dal, chopped basale leaves and stems. Cook under pressure for 5 minutes.
3. 3In a vessel, heat oil and add mustard seeds. Once they splutter, add remaining garlic cloves, curry leaves, and 2 dry red chillies. Sauté briefly, then add the ground masala paste and cook for about 5 minutes.
4. 4Add the cooked dal and basale mixture to the vessel with the tadka and masala. Stir well and bring to a boil. Serve hot.