Preparation time: 20 Minutes | Cook time: 30 Minutes

Ingredients

For Bassaru

Toor dal – 2 cups

Beans (Hurali kayi) – 1 cup

Onion – 1 small

Grated coconut – ½ cup

Sambar powder – 1 tbsp

Tamarind powder – ½ tbsp

Turmaric powder – ¼ tbsp

Garlic – 5

Coriander leaves – ½ cup

Oil – 2 tbsp

Mustard seeds – 1 tbsp

Curry leaves

Water

Salt to taste

For beans palya

Onion – 1 Finely chopped

Green chilli – 4

Coriander leaves – ¼ cup

Oil – 4 tbsp

Mustard seeds – 1tbsp

Curry leaves – 5

Salt to taste

Method

For Bassaru

• Wash and add chopped beans to a pressure cooker along with 2 cups of water. Cook for 2 whistles. Drain beans stock completely to a vessel.
• Wash and add toor dal to a cooker. Add beans stock add 1 cup of water. Cook for 1 whistle. Drain dal stock completely. Keep it aside.
• Dry fry onion on medium flame.
• Add onion, grated coconut, one ladle full of cooked dal, sambar powder, Tamarind powder, garlic and coriander leaves to a blender. With enough water blend it to a nice paste.
• Add blended paste to dal stock and mix well. Add salt to taste. Boil it for about 2 minutes.
• Tempering: Heat oil and ghee together in a pan. Add Mustard Seeds wait until it Crackle then add Curry Leaves. Switch off the flame. Add this on top of Bassaru.

Method

For Beans palya

• Heat oil in a pan. Add Mustard seeds wait until it crackles.
• Add curry leaves, green chilli and onion wait until it turns light brown.
• Add cooked beans and dal with salt. Mix well. cook about 1 minute.
• Garnish with coriander leaves.

Bassaru and Beans palya is ready to serve with rice.