Bassaru is one of the authentic Karnataka dish. Bassaru means Basida saaru, basically the curry is made of the broth which is used to cook the lentils & greens. The separated dal and greens will be stir fried & served as a side dish. Bassaru can also be prepared using horse gram/cabbage/dill leaves/flat beans/green gram etc.
Wash and cut Chilakarave & Sabsige soppu into big pieces.
Pressure cook Toor dal, Chilakarave & Sabsige soppu with enough water along with salt for 2 whistles or Cook until dal is done but still firm.
Drain the cooked dal and greens using a colander . Save the broth for making Bassaru. Set aside the dal and greens mix to make a stir fry later.
Heat a teaspoon of oil in pan & fry onion, garlic, jeera, whole pepper, curry leaves until onions are translucent.
Grind sautéed onion mixture & tbsp of cooked dal/greens along with all other ingredients (grated coconut, coriander leaves, tamarind paste & sambar powder) listed under masala paste to smooth paste.
Method - Saaru
In a kadai take the broth & masala paste, add water as per your desired consistency with no lumps.
Adjust the salt as per your taste. (Note: We have added salt while pressure cooking the dal & greens)
Bring it to boil for 8-10 min in a medium flame. Bassaru is almost ready.
Heat a tsp of oil/ghee in tadka pan, when it is hot add mustard seeds & let it splutter. Add curry leaves & pour this tempering to prepared Bassaru.
Method - Soppina palya
Heat oil in Kadai, add mustard, once they splutter, add curry leaves & dried red chillies. Fry for few seconds.
Then add finely chopped onion and sauté till onions are translucent.
Add in cooked & drained dal-greens mixture. Mix well.
Stir fry for 3-4 minutes & adjust salt. (Adding grated coconut to palya is optional, if desired you can add 3-4 tsp of grated coconut at the end)
Serve Bassaru & Soppina palya with Ragi mudde or steaming hot rice.