Name: Bassaaru recipe by Thulasi Manoj at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Beans - 1/2 kg (cleaned and cut into small bite pieces); Toor Dal - 100 gms; 1/4 tsp Salt; Water 4 cups; 2 tsp Pepper; 3 tsp Jeera (Cumin seeds); 1 Garlic (15 cloves) - unpeeled; 1 onion - roughly chopped; 5 Dry red chillies; Tomatoes - 3 nos. (ripe ones); Coriander leaves 2 tbsp

ABOUT Bassaaru RECIPE

Bassaaru...is a traditional dish of South Karnataka. It is a spicy curry to be eaten with Ragi mudde (Ragi ball). Bassaaru typically means the curry cooked with the vegetable stock obtained by cooking various vegetables or lentils/cereals. There are lot of combinations one can use to obtain the stock required for the curry. You can use combinations of vegetables and lentils or greens and lentils or just use the greens. Some of the combinations go like these...1. Green leaves like Amaranth (Dhantu/Harive) or Dill (Sabsige) or Drumstick (Nugge soppu) 2. Vegetables like Beans, Cabbage, Ridge Gourd (Eerekaayi) 3. Green gram, Toor dal, Horse gram.

Ingredients Serving: 4

Beans - 1/2 kg (cleaned and cut into small bite pieces)
Toor Dal - 100 gms
1/4 tsp Salt
Water 4 cups
2 tsp Pepper
3 tsp Jeera (Cumin seeds)
1 Garlic (15 cloves) - unpeeled
1 onion - roughly chopped
5 Dry red chillies
Tomatoes - 3 nos. (ripe ones)
Coriander leaves 2 tbsp

Instructions

Boil the water and add the dal; when it is half cooked add the beans with little salt and cook until just done, don't overcook it. Then drain the water in a big bowl; keep the dal & vegetables separately by retaining the stock.
Dry roast the following ingredients until you get a nice aroma (for 5 mins on a low flame) - Pepper, Jeera, Garlic, Onion, Red Chillies.
Grind the roasted ingredients with the tomatoes and coriander to bring to a paste. Add water if necessary.
Take a vessel, add 1 tsp oil; then add 1 tsp mustard, few curry leaves for seasoning and then add the ground masala paste. Fry until oil separates. Add the vegetable stock and add required amount of salt as per taste and bring to a boil.

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