Karnataka Style Bassaru Palya Recipe - Toor Dal And Dill Leaves Stir Fry
Karnataka Style Bassaru Palya Recipe, a mixture of toor dal and dill leaves which is tossed with onions and Indian masala. It is a simple recipe and can be packed for your Lunch Box too.
Karnataka Style Bassaru Palya Recipe is a recipe that is obtained from the Bassaur which is prepared in most of the households in Karnataka. Bassauru is nothing but a Rasam made with the drained water of the Toor Dal and dill leaves, which is thus made into a playa.
Serve the Karnataka Style Bassaru Palya Recipe along with Keerai Sambar and Steamed Rice for your everyday meals or serve it along with Tawa Paratha and Boondi Raita.
If you are looking for more Karnataka Recipes, here are some:
5 M
20 M
25 M
4 Servings
Ingredients
- 1 cup Arhar dal (Split Toor Dal)
- 1/2 cup Dill leaves
- 1 Onion , chopped
- 4 cloves Garlic , crushed
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 Dry Red Chillies
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 1 sprig Curry leaves
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
How to make Karnataka Style Bassaru Palya Recipe - Toor Dal And Dill Leaves Stir Fry
To begin making the Karnataka Style Bassaru Palya Recipe, firstly pressure cook the toor dal with 2 cups of water in a pressure cooker, add a little salt as well. Cook for about 2 whistle.
Then once done, add in the dill leaves, and add about 1/2 cup of water and pressure cook again for about 1 whistle.
Once done, drain all the water and keep the cooked dal and dill leaves.
Heat a kadai with oil, and crackle the mustard seeds, urad dal, chana dal, dry red chilli and curry leaves.
Add in onions and garlic and saute till it translucent. Then add in the cooked dal mixture and give it stir, season it with salt and turmeric powder. Mix well and serve.
Serve the Karnataka Style Bassaru Palya Recipe along with Keerai Sambar and Steamed Rice for your everyday meals or serve it along with Tawa Paratha and Boondi Raita.
