2 May, 2016
Pigeon peas amaranth leaves/soppina bassaru palya
One more summer special dish to have with rice ie…. Karnataka’s own, age old recipe ‘bassaru’, using toor dal/pigeon pea and amaranth leaves/dantina soppu.
We cook both lentil & chopped greens together by adding enough water and once cooked, pass it through the strainer, and this process is called ‘basiyuvudu’ (to strain) in Kannada. Later we use that strained water/stock to make saaru (rasam) and lentil+greens mixture to make Palya (subji).
So only this saaru is called as ‘ bassaru’ meaning – saaru/rasam made out of strained water of lentil & greens mixture. This is also an authentic Karnataka preparation.
Ingredients : measuring cup used – 200 ml
For Saaru (rasam) :
- Toor dal / Pigeon Pea – 1&1/2 cup
- Amaranth leaves – 4 cups (Washed & chopped)
- Tomatoes – 2 medium size (optional)
- Grated fresh coconut – 2 tbsp
- saarina pudi/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 ) :
- Oil – 1 tsp
- Mustard seeds – 1/4 tsp
- Bengal gram – 1 tbsp
- Split black gram / urad – 1/2 tbsp
- Broken red chilies – 2
- Turmeric powder – 1/4 tsp
- Salt to taste
- Grated fresh coconut – 1/2 cup (we put little more)
PROCEDURE :
For making Saaru :
- Cook both lentil & chopped amaranth using enough water and pass it through the strainer and collect the lentil water/stock in a container & keep that cooked lentil – amaranth mixture aside
- Now bring the stock/lentil water to boil (If you are using tomatoes, then put pureed tomato into it now) also put about 1/4 cup of cooked lentil-amaranth mixture into this
- Add saaru/rasam powder, turmeric powder, salt , tamarind, coriander leaves and 2 tbsp of fresh coconut & allow it to boil well
- Prepare tempering using all the ingredients listed under the heading ‘for tempering’, and pour it on the saaru
For making Palya :
- Heat oil in a Pan, add mustard seeds, bengal gram, black gram, red chilies and turmeric powder one by one…. stir it
- Add cooked amaranth leaves – lentil mixture and required salt to the pan
- Combine everything well, and add grated coconut, mix again and remove from the fire
- Serve Saaru & Palya with rice.
Click on the name and you can also check the recipe of home made instant saarina pudi/rasam powder