Bassaru is one of the authentic Karnataka dish. Bassaru means Basida saaru, basically the curry is made of the broth which is used to cook the lentils & greens. The separated dal and greens will be stir fried & served as a side dish. Bassaru can also be prepared using horse gram/cabbage/dill leaves/flat beans/green gram etc.

Bassaru

Servings

Ingredients

• 1 big bunch Chilakarave Soppu
• ½ bunch Sabsige soppu/Dill leaves
• 1.5 cup Toor Dal
• Salt to taste
• Water as required

For Masala Paste

• 1 tsp Oil
• 1 Onion (roughly chopped)
• 8-10 Garlic cloves
• 1 tsp Jeera/Cumin
• 4-5 Whole Black Pepper
• ¼ cup Grated coconut
• 2 tsp Sambar powder
• 2 tsp Tamarind Pulp
• Few Curry leaves
• Handful Coriander leaves

For Tempering

• 1 tsp Oil/Ghee
• 1 tsp Mustard seeds
• Few Curry leaves

For Soppina palya

• 1 tsp Oil
• 1 tsp Mustard seeds
• 1 Onion (finely chopped)
• 4-5 Dry red chillies

Servings Ingredients 1 big bunch Chilakarave Soppu ½ bunch Sabsige soppu/Dill leaves 1.5 cup Toor Dal Salt to taste Water as required For Masala Paste 1 tsp Oil 1 Onion (roughly chopped) 8-10 Garlic cloves 1 tsp Jeera/Cumin 4-5 Whole Black Pepper ¼ cup Grated coconut 2 tsp Sambar powder 2 tsp Tamarind Pulp Few Curry leaves Handful Coriander leaves For Tempering 1 tsp Oil/Ghee 1 tsp Mustard seeds Few Curry leaves For Soppina palya 1 tsp Oil 1 tsp Mustard seeds 1 Onion (finely chopped) 4-5 Dry red chillies

Instructions

Prep

1. Wash and cut Chilakarave & Sabsige soppu into big pieces.
2. Pressure cook Toor dal, Chilakarave & Sabsige soppu with enough water along with salt for 2 whistles or Cook until dal is done but still firm.
3. Drain the cooked dal and greens using a colander . Save the broth for making Bassaru. Set aside the dal and greens mix to make a stir fry later.

Masala paste

1. Heat a teaspoon of oil in pan & fry onion, garlic, jeera, whole pepper, curry leaves until onions are translucent.
2. Grind sautéed onion mixture & tbsp of cooked dal/greens along with all other ingredients (grated coconut, coriander leaves, tamarind paste & sambar powder) listed under masala paste to smooth paste.

Method - Saaru

1. In a kadai take the broth & masala paste, add water as per your desired consistency with no lumps.
2. Adjust the salt as per your taste. (Note: We have added salt while pressure cooking the dal & greens)
3. Bring it to boil for 8-10 min in a medium flame. Bassaru is almost ready.
4. Heat a tsp of oil/ghee in tadka pan, when it is hot add mustard seeds & let it splutter. Add curry leaves & pour this tempering to prepared Bassaru.

Method - Soppina palya

1. Heat oil in Kadai, add mustard, once they splutter, add curry leaves & dried red chillies. Fry for few seconds.
2. Then add finely chopped onion and sauté till onions are translucent.
3. Add in cooked & drained dal-greens mixture. Mix well.
4. Stir fry for 3-4 minutes & adjust salt. (Adding grated coconut to palya is optional, if desired you can add 3-4 tsp of grated coconut at the end)
5. Serve Bassaru & Soppina palya with Ragi mudde or steaming hot rice.