Bassaru

Bassaru or Vanchin charu as it is known in Telugu is a famous Karnataka gravy and vegetable preparation of cooked lentils and vegetables with spices. After it is cooked, the liquid is separated and part of the solid portion is ground with spices and added to the liquid to make a spicy , thin gravy. The remaining vegetable and lentil is seasoned and eaten as a side vegetable dish. It is often served with ragi mudde ( a local millet dumpling).  It is also served with rice. The vegetables can be greens, cabbage, beans and other varieties also. The lentil most commonly used is toor dhal or split lentils  but other local lentils can also be used.

Bassaru

Print Recipe

Bassaru Print Recipe

Ingredients

• 200 ml toor dhal
• 1/2 kg greens or beans
• 1 medium bulb garlic (about ¼ cup peeled garlic)
• 1 sprig green coriander (kothimir)
• 1/4 cup grated fresh coconut
• 60 g tomato
• 3 tsp cumin (jeera)
• 2 tsp mustard seeds
• 100 g onion
• 1 tsp tamarind extract or small ball of tamarind
• 8 dried red chillies
• 2 tsp oil
• 2 sprigs curry leaves
• 1/2 tsp asofetida (hing)
• salt to taste

Servings:

Instructions

1. Boil/Cook the dhal and vegetables with 800 ml water and a little salt. Drain. Keep aside 75% of the cooked vegetable and dhal and use the rest of the solid cooked vegetable and dhal for the liquid gravy.
2. Chop the onion and tomato. Extract the tamarind pulp by soaking and removing the fiber to get a thick pulp. You can also use a readymade tamarind paste.
3. Roast the onion, 1 teaspoon jeera, garlic pods for a minute or two until the raw smell of the garlic is gone. Add the chopped tomato, grated coconut, 5 dried chillies, tamarind pulp, green coriander (kothmir) and grind to a paste with 25% of the cooked vegetable and lentil mixture.
4. Add the ground mixture to the preserved liquid and season with salt if required.
5. Heat 1 teaspoon oil and add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, pinch hing and 1 sprig curry leaves. Switch off heat once the aroma of the spices are released. Add to the gravy.
6. Season the 75% cooked vegetable and lentils with salt.
7. Heat the remaining teaspoon of oil. Add 1 teaspoon mustard seeds, 1 teaspoon cumin, 1 sprig curry leaves and 3 dried chillies. Switch off heat once the aroma of the spices are released. Mix with the cooked vegetable and dhal. This is served as a side vegetable dish with the gravy and ragi mudde or rice.