Bassaru with Sabasige

Preparation Time: 30 minutes
Servings: 4
Ingredients

• 1 bunch Sabbasige Soppu(Dill Leaves)
• 1 cup Green Moong Dal
• 7 to 8 garlic pods chopped
• 2 medium onion chopped roughly
• 2 table spoon sambar powder
• 2 table spoon grated coconut
• Pinch of turmeric powder
• 2 table spoon mustard seeds
• 2 table spoon urad dal
• 3–4 green chillies
• 2 table spoon chilli powder
• Salt for taste

Method:
Dry Palya

1. Soak Green Moong Dal for atleast 4 hours.
2. Pressure cook Green Moong Dal and Dill Leaves with little turmeric and more
3. water for 3 whistle.
4. When dal is cooked drain the water and keep it aside.
5. Keep 3 table spoon cooked dal for the Bassaru.
6. Cut the onions and tomatoes roughly and keep aside.
7. Heat oil in a kadai, saute urad dal and mustard seeds.
8. When it crackles add green chillies and onion.
9. When onion starts turning brown in color, add cooked dil leaves and Moong Dal mix.
10. and saute for 2 minutes on a medium flame.
11. Add 1 table spoon grated coconut and saute for 1 more minute.
12. Add salt for taste and simmer for 5 mins.

Method:
Bassaru

1. Heat oil in a kadai, saute garlic, jeera and onion one after the other.
2. Blend together 3 table spoon of cooked dal, 1 table spoon grated coconut and the rest of the mix got from 1st step.
3. Add water to make smooth paste.
4. Heat oil in a kadai, Saute mustard, curry leaves in oil.
5. Add the collected dal cooked water(veggie stock or broth), cook for 5 minutes.
6. Add ground masala paste and sambar powder, chilli powder .
7. When it starts boiling add tomatoes.
8. Add finely chopped coriander leaves and switch off the flame.
9. Add salt according to taste.