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2 May, 2016

TOORDAL-AMARANTH LEAVES SUBJI / BASSARU – PALYA

Posted in : PALYA / SOOKHA SUBJI / USLI / SALAD, SAARU/ RASAM on by : Divya Suresh

One more summer special dish to have with rice. We cook toor dal with enough water and pass it through the strainer, Use that strained water to make saaru ( rasam ) and dal to make Palya (subji) with amaranth leaves… so this saaru is called as ‘ bassaru’  and dal-green leaves palya is called ‘soppina palya’. It is also an authentic Karnataka preparation

 

 

 

        Ingredients :

        For Saaru ( rasam ) :

  • Toor dal / Pigeon Pea – 1&1/2 cup
  • Tomatoes – 2 medium size ( optional )
  • Saaru ( Rasam ) Powder – 1 tbsp or according to spice level
  • Tamarind Juice ( thick ) – 1 to 2 tbsp ( I make it tangy )
  • Turmeric Powder – 1/2 tsp
  • Coriander leaves – 2 tbsp
  • Salt to taste

 

        For Tempering :

  • Ghee – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves – few
  • Hing – 1/4 tsp

 

        For Palya ( subji ) :

  • Amaranth leaves – 4 cups ( Washed & chopped )
  • Oil – 1 tsp
  • Mustard seeds – 1/4 tsp
  • Bengal gram – 1 tbsp
  • Split black gram / urad – 1/2 tbsp
  • Broken red chillies – 2
  • Turmeric powder – 1/4 tsp
  • Salt to taste

 

 

        PROCEDURE : 

       For making Saaru : 

  • Cook Toor dal with enough water and pass it through the strainer and collect the dal Paani in a container & keep that cooked dal aside
  • Now bring it ( dal Paani ) to boil, If you are using tomatoes then put pureed tomato into it
  • Add saaru powder, turmeric powder, salt , tamarind and coriander leaves & let it boil for 10 to 12 minutes
  • Prepare Tempering and pour it on the saaru

 

       For making Palya :

  • Heat oil in a wok, add mustard seeds, bengal gram, black gram, red chillies one by one…. stir it
  • Add amaranth leaves , stir again .. add little water , cover it and cook till soft ( if water remains after leaves are well cooked, that water can also be added to saaru )
  • Add turmeric powder, cooked dal and salt
  • Combine everything well and remove from the fire
  • Grated fresh coconut can be sprinkled ( Optional )
  • Serve Saaru & Palya with rice.

 

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Find saaru/rasam powder recipe in my blog