Basale Soppu Gassi
A classic Mangalorean curry featuring tender Malabar spinach and chickpeas simmered in a fragrant, spicy coconut gravy. This tangy and savory dish, known as gassi, is a coastal Karnataka specialty best enjoyed with steamed rice.
For 4 servings
Prepare Chickpeas & Roast Masala Spices
- Pressure cook the soaked kala chana with 2 cups of water and a pinch of salt for 4-5 whistles or until soft. Drain and set aside, reserving the cooked water if desired.
- In a small pan, heat 1 tsp of coconut oil over low-medium heat. Add the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
- Roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly darkened. Do not let them burn. Remove from heat and let them cool completely.
Grind the Coconut Masala Paste
- In a high-speed blender, combine the roasted spices, grated coconut, turmeric powder, tamarind paste, and 4-5 cloves of garlic.
- Add about 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides of the jar as needed and add a little more water, tablespoon by tablespoon, to achieve a thick, creamy consistency.
Cook the Gassi
- Heat 2 tbsp of coconut oil in a large pot or kadai over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- Add the chopped Malabar spinach (basale soppu), including its tender stems. Sauté for 5-7 minutes until the leaves wilt completely and the stems are partially cooked.
- Stir in the cooked chickpeas and the ground masala paste. Mix well to coat everything.
- Rinse the blender jar with about 1 cup of water (or the reserved chickpea water) and add it to the pot. Add salt and jaggery (if using).
- Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes for the flavors to meld and the gravy to thicken.
Prepare the Tempering (Oggarane)
- While the curry simmers, prepare the tempering. Heat the remaining 1 tbsp of coconut oil in a small tadka pan over medium heat.
- Add the mustard seeds and allow them to splutter completely.
- Add the urad dal and fry until it turns golden brown.
- Add the remaining 2-3 garlic cloves (lightly crushed), curry leaves, and asafoetida. Sauté for about 30 seconds until the garlic is aromatic and the curry leaves are crisp.
Finish and Serve
- Pour the hot tempering over the simmering gassi.
- Stir gently to combine. Turn off the heat, cover the pot, and let the curry rest for at least 5 minutes to allow the tempering flavors to infuse.
- Serve hot with steamed rice, neer dosa, or sannas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest gravy, grind the masala paste in a wet grinder or a powerful blender.
- 2Do not overcook the Malabar spinach; it should be tender but retain a slight bite.
- 3Using tender stems of the spinach is traditional and adds a wonderful texture to the curry.
- 4Jaggery is optional but highly recommended to balance the tanginess of tamarind and the spice from the chilies.
- 5For the most authentic flavor, use fresh coconut and homemade coconut oil if possible.
- 6The gassi will thicken as it cools. Adjust the consistency with a little warm water if needed before serving.
Adapt it for your goals.
Protein Swap
Replace black chickpeas with sprouted green gram (moong), black-eyed peas (alsande), or even paneer cubes for a different texture.
Vegetable AdditionVegetable Addition
Add cubes of ash gourd, pumpkin, or sweet potato along with the spinach for extra flavor and nutrition. Adjust cooking time accordingly.
Creamier GravyCreamier Gravy
For a richer, creamier gassi, add 5-6 soaked cashews while grinding the coconut masala paste.
No Onion/GarlicNo Onion/Garlic
For a sattvic version, you can skip the onion and garlic. The curry will still be flavorful from the roasted spices and coconut.
Why this is on our healthy list.
Rich in Fiber
The combination of Malabar spinach and black chickpeas makes this dish an excellent source of dietary fiber, which promotes digestive health, helps regulate blood sugar, and contributes to a feeling of fullness.
Excellent Source of Plant-Based Protein
Black chickpeas (kala chana) are a powerhouse of plant-based protein, essential for muscle repair, growth, and overall body function, making this a great meal for vegetarians and vegans.
Packed with Vitamins and Minerals
Malabar spinach is loaded with Vitamin A, Vitamin C, iron, and calcium, which are vital for vision, immune function, blood health, and strong bones.
Contains Healthy Fats
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and can provide a quick source of energy.
Frequently asked questions
One serving of Basale Soppu Gassi (approximately 1 cup or 270g) contains around 300-350 calories, depending on the amount of coconut and oil used. It's a balanced dish with carbohydrates, protein, and healthy fats.