Bassaru is an all time favourite in my native region.There are different combinations of vegitables and dals to do this Ex:-Sabbakki soppu(dill) with thoor dal ,Whole moong,sprouted horse dal,Methi with any whole dal ....ect.The one i shown here is methi with toordal and brown whole dal(which we call halasande in kannada).This bassaru goes very well with Ragi mudde.The process of doing this would take long,but trust me it taste sooo good.
Ingredients:-
Methi-1 bunch
toordal-1 small cup
Halasande kaalu(brown whole dal)-1 small cup
Onion-2 large
mustard seeds-1/2 tbl spn
Cumin seeds-1/2 tbl spn
Turmeric-1/2 tbl spn
gasagase-1/2 tbl spn
Tamarind paste-out of 1 lemon size tamarind
Garlic-4-5 cloves
Fresh/frozen coconut-1 small cup
Sambar powder-2 tbl spn
pappu/hurigadale-1 tbl spn
cilantro-mist full
Method-
For saaru
Pressure cook the cut methi,and 2 of dals by adding preferably more water.When cooker becomes cool,seperate the water from dal and methi by satrining.Now we can make saaru by using this water.In another container,fry onion,jeera(cumin seeds),garlic cloves by adding a spn of oil,Add coconut,gasagase,tamarind paste,sambar powder,pappu/hurigadale(optional) and make a fine paste and add it to that water u have taken out.Boil it for an 10 mins.U can add lengthwise cut onions when it's boiling.Now U can give oggarane/thadka by adding spluttering muatard seeds,garlic and whole red chilli.
For palya
Ingredients-
Mustard seeds-1 tbl spn
Onion-1 cut into small pieces
shredded coconut
cut cilantro
oil-2 tbl spn
Asofetida/hing
Method
The left overvegitables and dals after straining water,U can make a palya/curry out of that .
For that take 2 tbl spn oil in the kadai,add mustard seeds,hing/asofitida,onion,green/red chilli.When onion is done and the dal and veg ,Salt to taste.Decorate it with coconut and cut cilantro.
