Sunday 1 June 2014
Hesaru kalina Bassaru / Pesaru pappu Bassaru with Palya Karnataka Recipe
An Authentic Karnataka dish Bassaru and Palya is a combo ....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 to make another version.
Pre preparation to make Hesaru kalina Bassaru / Pesaru pappu Bassaru with Palya :
Moong dal / Hesaru kalu / Pesaru pappu -1 Cup
4 to 5 glass of water
Salt To Taste
1. Soak Hesaru kalu / Pesaru pappu for one day and drain the water.
2. In a cooker add the Hesaru kalu / Pesaru pappu, salt and water and allow 3 whistle to come then switch it off the stove.
3. When dal is cooked drain the water and keep it aside.
4. Keep 3 table spoon cooked dal for the Bassaru.
Ingredients to make Hesaru kalina Bassaru / Pesaru pappu Bassaru :
For Tempering Bassaru :
2 tsp - Olive Oil
1 tsp - Mustard seeds
1 stem - Curry leaves
For grinding masala for Bassaru :
1/4 cup - Fresh Coconut(For Grinding)
1 - Onion (For Grinding)
1 - Tomato (For Grinding)
1 inch - Ginger (For Grinding)
1/4 cup - Coriander stalk (For Grinding)
3 tbsp - Boiled Moong dal / Hesaru Kalu(For Grinding)
1 1/2 tsp - Sambar powder(For Grinding)
1 tsp - Tamarind pulp (as per taste - For Grinding)
1/4 cup - Water (For Grinding)
To prepare Hesaru kalina Bassaru :
1. Grind masala by adding Coconut, Onion, Tomato, Ginger, Coriander stalk, Boiled Hesaru kalu / Pesaru pappu, Sambar Powder, Tamarind pulp by adding required amount of Water and keep it aside.
2. In a Kadai put oil when it is hot add mustard seeds allow to pop and add curry leaves and fry for sec. Then add Grinded Masala, Salt, collected dal cooked water(veggie stock or broth), cook for some time.
3. When start to boil taste it and adjust the spice and salt level.
3. When start to boil taste it and adjust the spice and salt level.
4. Transfer to a Serving Bowl and Garnish with finely chopped coriander.
Ready to eat with Ragi ball(Ragi mudde), rice.
Ready to eat with Ragi ball(Ragi mudde), rice.
Ingredients to make Bassaru Hesaru kalina palya :
Boiled Hesaru kalu / Pesaru pappu 1 Cup
Salt To Taste
1 tbsp - Olive Oil
1 tsp - Mustard seeds
2 no - Dried red chilies broken
1 no - Onion sliced
2 tbsp - Coriander leaves/Desiccated or grated coconut to garnish
To prepare Bassaru Hesaru kalina palya :
1. Put oil in a pan when it is hot add Mustard seeds ,allow to splutter.
2. Then add curry leaves, dry red chillies, onions and fry till brown.
3. Now add boiled Hesaru kalu / Pesaru pappu, salt and mix well for 5mins.
4. Taste it and Garnish with the coriander or grated coconut.
4. Taste it and Garnish with the coriander or grated coconut.
Ready to eat with Ragi ball(Ragi mudde), rice.
Tips / Notes:
U can use sprouted Hesaru kalu / Pesaru pappu for this recipe instead of Hesaru kalu / Pesaru pappu to increase the nutrition values.
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