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.
