Malabar Spinach Dal Curry

Malabar Spinach Dal Curry/ Vali Bhaji Randayi is a healthy and delicious gravy dish made with malabar spinach greens and toor dal, goes well with rice and roti.Malabar spinach is known as Vali Bhajji in Konkani. Malabar spinach/ Vali bhaji is a leafy vegetable.Vali Randayi/ Malabar Spinach Dal Curry recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Malabar Spinach Dal Curry/ Vaali Bhajji Randayi.

Ingredients:-

Malabar spinach. - 1big bunch
Toor dal.               -1 cup
Onion.                  - 2
Tomato.                - 2
Green chillies.      - 4 or 5
Garlic.                   - 8 cloves
Red chilly powder. -1/4tsp
Turmeric powder.   -1/4tsp
Salt.                         - to taste
Ghee.                       -1tsp

For Seasoning:-

Cooking oil.    -1tbsp
Urad dal.          -1tsp
Mustard seeds. -1tsp
Cumin seeds.    -1/2tsp
Dry Red chilly. -1(broken into bits)
Garlic.               -2 cloves
Hing powder.    -1/2 tsp
Curry leaves.     -1 spring

Instructions:-

1). Clean and wash malabar spinach greens (vali bhajji) in water. Drain water completely and finely chop the malabar spinach greens and keep aside.

2). Peel, wash and finely chop onion and keep aside.

3). Wash and slit green chillies and keep aside.

4). Wash and finely chop tomatoes and keep aside.

chopped Malabar Spinach, Onion, Green chilly and Tomato

5). Peel and finely chop 10 garlic cloves and keep aside.

Method:-

1). Wash toor dal and drain water.Add toor dal in a pressure cooker along with 2 cup of water.

2). Add chopped malabar spinach greens, finely chopped onion, chopped tomatoes and slit green chillies into the cooker vessel.

3). Add 8 finely chopped garlic, red chilly powder and turmeric powder into the cooker vessel and mix well.

4). Close the cooker vessel with lid and pressure cook for 1 whistle on high flame. Then keep the flame to medium heat and cook for 10 minutes and switch off the flame. When the pressure releases open the cooker vessel.

5). Add required salt and mix with all the cooked ingredients in the cooker vessel and cook for 2 minute on low flame without lid.

6). Heat oil in a small pan for seasoning. Add urad dal and saute well. Splutter mustard seeds and cumin seeds and saute well. Add broken dry red chilly bits and fry in oil. Add 2 finely chopped garlic and fry well. Add curry leaves and hing powder and saute well and switch off the flame.

7). Pour the above seasoning into the malabar spinach dal curry in the cooker vessel.

8).Transfer the Malabar Spinach Dal Curry to a serving bowl. Add 1tsp ghee on top of the curry just before serving.

A tasty, healthy and delicious Vali Bhajji Randayi/ Malabar Spinach Dal Curry is ready to serve with rice and roti.