Bassaru
Ingredients
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.