Kannadiga Recipes : Bassaru With Sabasige Soppu Palya

Dill leaves are called as "Sabbasige Soppu" in kannada. Bassaru and Palya is a combo,  an Authentic Karnataka dish usually made with a variety of lentils. Bassaru or Basida Saaru means rasam made of the water which is used to cook the lentils in kannada. Traditionally this was made more with horse gram (huruli kaalu) but here I have used Green Moong Dal with Dill Leaves, as the combination of both tastes great. The dish sounds a tedious recipe but easy when you get the hang of preparing it and the taste makes it worth the job done.

So the below listed ingredients are for both. 

Preparation Time: 30 minutes

Servings: 4

  Ingredients:

• 1 bunch Sabbasige Soppu(Dill Leaves)
• 1 cup Green Moong Dal
• 7 to 8 Garlic pods chopped
• 2 medium Onion chopped roughly
• 2 tea spoon Sambar powder
• 2 table spoon grated Coconut
• Pinch of Turmeric powder
• 2 tea spoon Mustard seeds
• 2 tea spoon Urad dal
• 3–4 Green chillies
• 2 table spoon Chilli powder
• Salt for taste

 Method:  Dry Palya

• Soak Green Moong Dal for atleast 4 hours.

• Pressure cook Green Moong Dal and Dill Leaves with little turmeric and more water for 3 whistle.
• When dal is cooked drain the water and keep it aside.
• Keep 3 table spoon cooked dal for the Bassaru.
• Cut the onions and tomatoes roughly and keep aside. 

• Heat oil in a kadai, saute urad dal and mustard seeds.
• When it crackles add green chillies and onion.
• When onion starts turning brown in color, add cooked dil leaves and Moong Dal mix.

• Saute for 2 minutes on a medium flame.
• Add 1 table spoon grated coconut and saute for 1 more minute.

• Add salt for taste and simmer for 5 mins.

   Method:  Bassaru

• Heat oil in a kadai,  saute garlic, jeera and onion one after the other.
• Blend together 3 table spoon of cooked dal, 1 table spoon grated coconut and the rest of the mix got from 1st step.

• Add water to make smooth paste.
• Heat oil in a kadai. Saute mustard, curry leaves in oil.
• Add the collected dal cooked water(veggie stock or broth), cook for 5 minutes.

• Add ground masala paste and sambar powder, chilli powder .
• When it starts boiling add tomatoes.

• Add salt according to taste. 
• Add finely chopped coriander leaves and switch off the flame.

PS:  This dish goes well with raagi mudde (ragi balls) and rice.