Thursday, November 22, 2012

BASSARU THE LENTILS GRAVY

This is a traditional sambar in Karnataka. My native place is Bangalore. Here we used to cook this recipe once or twice in a week. This gravy can be prepared by using other pulses and vegetables. This is a very healthy dish. This is served with ghee, rice and ragi balls.

INGREDIENTS



  1. 2 bunch                    Spinach or any greens
  2. 3 nos                        Tomato
  3. 1 cup                        Lentils
  4. 2 nos                        Onions
  5.  Few                         Curry leaves
  6. 1 bunch                    Coriander leaves
  7. 2 tbsp                       Sambar powder
  8. 1 tsp                         Chilly powder
  9. 1/2 tsp                      Turmeric
  10. 2 tsp                         Salt
  11. 3 tbsp                       Oil
  12. 6 cups                      Water
  13. 1 tsp                         Castor oil
  14. 1 tbsp                       Coconut


FOR SEASONING


  1. Mustard seeds             1 tsp
  2. Urad dhal                    1 tsp
  3. Bengal gram dhal       1 tsp
  4. Curry leaves                few
  5. Coriander leaves         handful
  6.  Red chilly                  2 broken                                   
  7.  Asafoetida                  1/4 tsp

METHOD

  • Wash and chop the greens. Prick onions by using chopsticks and keep over direct flame.
  • Until the skin turns dark. Immerse the onions in water for a while and remove the skin.
  • Cook lentils adding 6 cups of water, Castor oil, and turmeric. Don't overcook.
  • Separate the dhal from dhal water and add the greens to it and cook.
  • Again separate greens and drain water. Keep the boiled greens for side dish[palya]
  • Now take half of the cooked dhal, little greens, smoked onions, tomato, coriander leaves and coconut and grind to a smooth paste.
  • Add tamarind water to the grounded paste and mix with dhal water, salt, chilly powder, sambar powder and stir well.
  • Heat oil in a Kadai add seasoning. After spluttering mustard seeds add curry leaves, red chilies asafoetida, and coriander leaves.
  • Pour the mixed masala water to it and boil for 15 minutes or until pleasant aroma.
  • Serve with rice. This is a traditional sambar and good for health too.


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