Bassaru
A Karnataka toor dal and dill leaves (sabsige soppu) saaru, ground with coconut, tomato and tamarind, and tempered with mustard seeds and curry leaves. A classic Old Mysore-style gravy served hot with rice or ragi mudde.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- rice — 100 g (ground)
- Cumin Seeds — 3 g
- Coconut — 40 g
- Coriander Seeds — 5 g
- Turmeric Powder — 2 g
- Tomato — 50 g
- onion — 40 g
- Sabbasige Soppu (dill leaves - Karnataka grade) — 200 g
- Byadgi Chilli (Premium Wrinkled Variety) — 6 g
- Garlic — 12 g
- salt (optional) (whole)
- black pepper — 2 g
- Toor Dal — 60 g
- Tamarind — 10 g
Tempering
- Urad Dal — 1 tsp (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
- Coconut Oil — 1 tbsp (whole)
- Curry Leaves — 4 piece (ground)
Method
- Wash and pressure-cook the toor dal with chopped dill leaves (sabsige soppu) and a pinch of turmeric powder in 2-3 cups water for 2-3 whistles until soft.
- Meanwhile, grind the coconut, onion, garlic, tomato, tamarind, coriander seeds, cumin seeds, black pepper and dried red chilli with a little water into a smooth masala paste.
- Add the ground masala paste to the cooked dal-greens mixture along with its stock, then add water to bring it to a thin, rasam-like consistency.
- Bring to a boil, add salt to taste, and simmer for 8-10 minutes until the raw smell of the masala goes.
- Heat coconut oil in a tadka pan, splutter the mustard seeds, then add urad dal and curry leaves until golden. Pour this tempering over the bassaru.
- Garnish with fresh coriander leaves and serve hot with steamed rice or ragi mudde.
Common questions
- What is ಬಸ್ಸಾರೂ in English?
- ಬಸ್ಸಾರೂ is written Bassaru in English.
- How many calories in one plate of Bassaru?
- 272 kcal per plate.
- How much cooking time?
- 40 min — 15 min prep, 25 min cooking.