Bassaru is a traditional Karnataka dish made by cooking lentils and leafy greens together, then using the flavorful cooking stock to prepare a thin, spicy saaru. The cooked dal and greens can also be turned into a simple palya and served alongside.
Ingredients
For the Dal and Greens
- ½ cup toor dal
- 2 cups chopped spinach, dill leaves, or amaranth greens
- 1 cup chopped green beans
- ¼ teaspoon turmeric powder
- Salt to taste
- 3 cups water
For the Saaru Masala
- ½ cup fresh grated coconut
- 4 dried red chillies
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon black pepper
- 1 small piece tamarind
- Salt to taste
For Tempering
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- A few curry leaves
- 1 dried red chilli
- A pinch of asafoetida
How to Make Bassaru
1. Cook the Dal and Greens
Wash the toor dal and add it to a pressure cooker along with the chopped greens, beans, turmeric, salt, and water.
Cook until the dal and vegetables become soft.
2. Separate the Stock
Once cooked, strain the mixture carefully.
Keep the liquid in one vessel. This flavorful stock will become the bassaru saaru.
Keep the cooked dal and greens aside for the accompanying palya.
3. Prepare the Masala
Dry-roast the red chillies, coriander seeds, cumin seeds, and black pepper until aromatic.
Allow them to cool.
Grind the roasted spices with coconut, tamarind, and a little water into a smooth paste.
4. Prepare the Saaru
Add the ground masala to the strained stock.
Mix well and simmer for about 8–10 minutes. Adjust the salt and consistency according to your preference.
5. Add the Tempering
Heat oil in a small pan.
Add mustard seeds and let them splutter. Add curry leaves, dried red chilli, and asafoetida.
Pour the tempering over the saaru.
6. Prepare the Palya
Heat a little oil in another pan and add mustard seeds and curry leaves.
Add the reserved cooked dal and greens. Season with salt and a little grated coconut.
Stir-fry for a few minutes until the mixture becomes slightly dry.
Serving Suggestions
Bassaru is traditionally served with:
- Ragi Mudde
- Steamed rice
- Ghee
- The accompanying greens palya
- Pickle or papad
The combination of hot bassaru, ragi mudde, and palya makes a hearty Karnataka-style meal.
Tips for Perfect Bassaru
- Use fresh leafy greens for better flavor.
- Don't throw away the cooking stock—it is the base of the saaru.
- Adjust the tamarind according to its sourness.
- Keep the saaru relatively thin rather than making it as thick as sambar.
- Serve hot for the best flavor.
Final Thoughts
Bassaru is a wonderful example of traditional Karnataka cooking, where one preparation creates both a flavorful saaru and a nutritious palya. Serve it with ragi mudde or rice for a comforting homemade meal.
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