Karnataka Style Bele Saaru Recipe
This Karnataka Style Bele Saaru is a quintessential dish from Mysore, a simple yet soul-soothing lentil soup that features the flavors of toor dal (split pigeon peas), tamarind, jaggery, and aromatic rasam powder. This comforting dish pairs beautifully with steamed rice and is a perfect accompaniment for any meal. The delicate balance of tanginess, heat, and slight sweetness from jaggery makes this dish an absolute favorite in Karnataka households.
Ingredients:
For the Bele Saaru (Lentil Soup):
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Tamarind Water | 1 cup |
| Tomatoes (chopped) | 2 |
| Fresh coconut | 2 teaspoons |
| Jaggery | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
For the Rasam Powder:
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Seeds | 1 teaspoon |
| Dry Red Chillies | 2 |
| Byadagi Dried Chillies | 1 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1/2 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Methi Seeds (Fenugreek) | 1/2 teaspoon |
| Curry leaves | 4 sprigs |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Curry leaves | 2 sprigs |
| Ghee | For cooking |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Instructions:
-
Cooking the Toor Dal:
Begin by pressure cooking the toor dal with 2 cups of water, turmeric powder, and salt. Cook for about 4 whistles on medium heat, then allow the pressure to release naturally. Open the lid carefully. -
Simmering the Soup:
Return the cooker to medium heat and add the tamarind water, chopped tomatoes, fresh coconut, and jaggery to the dal. Let the mixture simmer for about 10-15 minutes, allowing the flavors to blend and the soup to reduce slightly. -
Preparing the Rasam Powder:
While the soup is simmering, dry roast the spices for the rasam powder. In a flat pan, roast the coriander seeds, dry red chillies, Byadagi dried chillies, cumin seeds, black peppercorns, mustard seeds, and fenugreek seeds until they release a fragrant aroma (about 8-10 minutes). Be careful not to burn the spices. -
Grinding the Spices:
Once roasted, grind the spices into a smooth, fine powder using a spice grinder or mortar and pestle. Add this freshly ground rasam powder to the simmering dal mixture, stirring well. Taste and adjust salt as needed. -
Tempering the Rasam:
In a small pan, heat a teaspoon of ghee. Add mustard seeds and allow them to crackle. Then, add curry leaves and a pinch of hing (asafoetida), and fry for about 10 seconds. Pour this tempering over the hot rasam. -
Serving:
Serve this aromatic and flavorful Bele Saaru hot with steamed rice. It can be paired with a variety of side dishes like Baale Dindu Kadale Kaalina Palya or Masala Khichia for an added indulgence.
Tips and Variations:
- Adjusting Spice Levels: If you prefer a milder rasam, reduce the number of dried red chillies or substitute them with milder chillies.
- Jaggery for Sweetness: The jaggery balances out the tanginess of tamarind and adds a unique sweetness. You can adjust the amount depending on your taste preference.
- Vegan Option: For a vegan version, use oil instead of ghee for tempering.
This Karnataka Style Bele Saaru is not just a comfort food but a perfect example of the rich culinary heritage of Karnataka, offering a burst of flavors in every spoonful.
