Nela Basale /Bombai Vaali Kolmbo/Sambar with Freshly Ground Masala

Nela Basale /Bombai Vaali Kolmbo/Sambar with Freshly Ground Masala 

•  Nela Basale/ Bombai vaali - 1 bunch * use the leaves n tender stems  , chopped 
• Thur Dhal-1/2 cup
• Onion -1 , chopped
• Tomato-1, chopped 

To roast n Grind to a paste 

• Oil - 3 tsp 
• Chana Dhal - 2 tsp
• Urid  Dhal-1 tsp 
• Coriander Seeds -2 tsp
• Cumin seeds -1/2 tsp
• Methi seeds /Fenugreek seeds -1/4 th tsp
• Crystal Hing / Asafoetida - 1/2 of pea size 
• Curry leaves -1 sprig 
• Dry red chilly -4 to 5  long n 2 short 
• Grated Coconut - 1 tblsp 
• Turmeric Powder -1/2 tsp 
• Tamarind - Marble size ( Soak in little water for about 20 mts n extract the juice )
• Salt to taste 

Seasoning

• Coconut Oil -2 tsp
• Mustard seeds -1 tsp
• Curry Leaves -1 sprig

Garnish

• Coriander leaves -1 tsp chopped

Method 
Wash n pressure cook thur dhal , cool n mash it well . 

Pressure cook tender nela basale with tender stems, chopped onion n chopped tomato for 1 whistle . 

In a pan add oil n roast chand dhal, urid dhal , both dry red chilly , coriander seeds, methi seeds, hing , curry leaves n cumin seeds .. cool n grind to a paste adding grated coconut n turmeric powder .

Add the ground masala paste to the cooked  dhal n nela basale mixture , salt, tamarind extract n boil well .Then season n garnish .