Karnataka

Bassaru

Name: Bassaru
Total time: 45 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 1/2 cup toor dal (split pigeon peas); 2 cups chopped green beans; 1 bunch sabsige soppu chopped dill leaves; Water, about 3 1/2 cups; 1/3 cup fresh grated coconut; 1 small onion; 6 cloves garlic; 1 tbsp coriander seeds; 1 tsp cumin seeds; 6 dried red chilli; 1/2 tsp black pepper; a small piece tamarind; 1 1/2 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 2 sprigs curry leaves; Salt, to taste

Two dishes from one pot: a spicy saaru from the drained dal water and a palya from what's left.

45 minTime

9 gProtein each

hotSpice

Basida saaru1 chapter · 1 min read

Make it your way

Grandma's wayDrained dal water saaru plus a palya.

The original

233kcalsame

9 gproteinsame

9 gfibresame

45minutessame

Bassaru, Old Mysore style.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)½ cup

Green beans2 cups, chopped

Dill leaves1 bunch sabsige soppu, chopped

Waterabout 3 1/2 cups

Fresh grated coconut⅓ cup

Onion1 small

Garlic6 cloves

Coriander seeds1 tbsp

Cumin seeds1 tsp

Dried red chilli6

Black pepper½ tsp

Tamarinda small piece

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Saltto taste

Method

4 steps

1Pressure cook dal, beans and greens with plenty of water for 3 whistles.
2Drain the cooked dal and vegetables, keeping all the water.
3Roast coriander seeds, cumin, red chillies and pepper; grind with coconut, onion, garlic and tamarind. Add half the paste to the drained water with salt and boil.
4For the palya, fry mustard and curry leaves in oil, add the drained vegetables, remaining paste and salt, and dry out.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Bassaru

Two dishes from one pot: a spicy saaru from the drained dal water and a palya from what's left.

45 minTime

9 gProtein each

hotSpice

Basida saaru1 chapter · 1 min read

Make it your way

Grandma's wayDrained dal water saaru plus a palya.

The original

233kcalsame

9 gproteinsame

9 gfibresame

45minutessame

Bassaru, Old Mysore style.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)½ cup

Green beans2 cups, chopped

Dill leaves1 bunch sabsige soppu, chopped

Waterabout 3 1/2 cups

Fresh grated coconut⅓ cup

Onion1 small

Garlic6 cloves

Coriander seeds1 tbsp

Cumin seeds1 tsp

Dried red chilli6

Black pepper½ tsp

Tamarinda small piece

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Saltto taste

Method

4 steps

1Pressure cook dal, beans and greens with plenty of water for 3 whistles.
2Drain the cooked dal and vegetables, keeping all the water.
3Roast coriander seeds, cumin, red chillies and pepper; grind with coconut, onion, garlic and tamarind. Add half the paste to the drained water with salt and boil.
4For the palya, fry mustard and curry leaves in oil, add the drained vegetables, remaining paste and salt, and dry out.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bassaru

Make it your way

Ingredients

Method

Bassaru

Make it your way

Ingredients

Method

Make it a meal