Kaal Saaru

This is a typical spicy Karnataka curry and is prepared with whole lentils and vegetables. It can be eaten either with ragi Mudde (ragi dumpling) or with rice. It is often made with whole black channa but other whole lentils can also be used. It is a staple in most villages across Karnataka but is made occasionally in homes in the big cities too.

Kaal Saaru

Print Recipe

Servings

10

Servings 10

Kaal Saaru Print Recipe Servings 10 Servings 10

Ingredients

• 1 cup (240 ml) Kallu (whole black channa/ any whole lentil)
• 100 g onion (one large)
• 100 g potato (one medium)
• 200 g aubergine (brinjal)
• 2 tbsp sambar powder
• 1/2 cup grated coconut
• 80 g tomato (1 large)
• 1 tbsp poppy seeds (khas khas)
• 1 sprig green coriander (kothimir)
• 1 tablespoon + 1 teaspoon oil
• 1/2 tsp mustard seeds (rai)
• 1/2 tsp cumin seeds (jeera)
• sprig of curry leaves

Servings:

Instructions

1. Soak the lentils (kaalu) overnight or for at least 8 hours.
2. Chop vegetables. Soak the potato and aubergine (brinjal) in salt water. Drain before using.
3. Heat 1 tablespoon oil. Add chopped onion and sauté until soft. Drain and add the soaked lentils. Saute for another 2 minutes.
4. Grind the coconut, khas khas, sambar powder and tomato until it is a soft paste.
5. Add the ground paste to the onion lentil mixture. Add 200ml water and cook until the lentils are partially cooked.
6. Next, drain and add the chopped potato and aubergine (brinjal) and continue cooking until the lentils are soft and the vegetables are cooked.
7. Heat the remaining teaspoon of oil. Add the mustard and cumin seeds and curry leaves. Switch off heat when they sputter and the fragrant aroma is released.
8. Pour onto the cooked Kaal Saaru and mix the seasoning into the saaru /curry.