Karnataka Style Bassaru Recipe – Dill Flavored Coconut Rasam
Embark on a culinary journey to Karnataka with this delightful Bassaru, a comforting dish featuring the rich flavors of dill and coconut, perfect for a hearty lunch. This recipe captures the essence of South Indian cuisine, melding the earthy tones of split toor dal with the fresh brightness of dill leaves, all enhanced by aromatic spices. Letโs dive into this delicious and nourishing dish that promises to warm your heart and satisfy your palate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Dill leaves | ยฝ cup |
| Poppy seeds (roasted) | 2 tablespoons |
| Whole black peppercorns (roasted) | 1 tablespoon |
| Onion (chopped) | 1 |
| Dry red chillies | 4 |
| Fresh coconut (grated) | 4 tablespoons |
| Garlic | 4 cloves |
| Mustard seeds | 1 teaspoon |
| Dill leaves (for garnish) | 2 sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Protein | 8g |
| Carbohydrates | 30g |
| Dietary Fiber | 8g |
| Fat | 5g |
| Cholesterol | 0mg |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 45 |
| Total | 55 |
Instructions
We begin our Karnataka Style Bassaru Recipe by pressure cooking the split toor dal with 2 cups of water in a pressure cooker. Add a pinch of salt to enhance the flavor of the dal. Cook the dal for about two whistles, then allow the pressure to release naturally, which ensures the dal is cooked to perfection.
Once the pressure is released, carefully open the cooker and incorporate the freshly chopped dill leaves into the cooked dal. Add an additional ยฝ cup of water to maintain the desired consistency and pressure cook again for about one more whistle. After this second cooking phase, let the pressure release naturally once more.
Next, we will drain the cooking liquid from the dal into a saucepan. In a mixer jar, combine the roasted poppy seeds, whole black peppercorns, chopped onion, dry red chillies, and grated coconut. Grind these ingredients together to form a fine paste, which will serve as the flavor base for our rasam.
Add the ground mixture to the drained cooking water in the saucepan. Place the saucepan on the stove and let this aromatic blend simmer gently for at least 20 minutes. This step allows the flavors to meld beautifully, creating a harmonious taste profile.
To prepare the tempering, heat a tadka pan over medium heat and drizzle in some oil. Once the oil is hot, add the mustard seeds and curry leaves, allowing them to splutter and release their fragrant aroma. After about 30 seconds, add the minced garlic, sautรฉing it just until it turns golden, which adds a wonderful depth of flavor to the dish. Turn off the flame and pour this tempering over the simmering rasam.
Your Karnataka Style Bassaru is now ready to be served! Present this delightful dish alongside steamed rice, complemented by an array of palyas such as Kuruku Kaalan (Raw Bananas in Coconut Curry) or Manjal Poosanikai Sambar (Yellow Pumpkin in Toor Dal). The combination of these dishes will create a wholesome meal that encapsulates the vibrant flavors of Karnataka, inviting you to savor every bite.
Serving Suggestions
Enjoy the warm, aromatic Bassaru with fluffy steamed rice, allowing the delicious rasam to soak into the grains, creating a mouthwatering experience. Pair it with an assortment of palyas or a side of papad for added texture and flavor. Whether it’s a family gathering or a quiet lunch at home, this dish is sure to please everyone at the table.
Indulge in the comforts of Karnatakaโs culinary heritage with this Dill Flavored Coconut Rasam, a recipe that embodies love and tradition in every spoonful.
