Karnataka Style Bele Saaru Recipe
This Karnataka Style Bele Saaru is a flavorful and aromatic lentil soup, commonly enjoyed in the southern regions of India. Perfectly balancing the tangy notes of tamarind with the richness of spices, this dish can be served alongside hot steamed rice or as a comforting soup to warm up your meal. Whether you’re preparing it for lunch or dinner, Bele Saaru adds an authentic touch to your culinary repertoire, bringing a taste of Karnataka’s traditional flavors into your home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Tamarind Water | 1 cup |
| Tomatoes (chopped) | 2 |
| Fresh Coconut (grated) | 2 teaspoons |
| Jaggery | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Coriander Seeds (Dhania) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Byadagi Dried Chillies | 1 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1/2 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Curry Leaves | 4 sprigs (for roasting) |
| Curry Leaves | 2 sprigs (for tempering) |
| Ghee | For cooking |
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Total Time: 40 Minutes
Servings: 4
Cuisine: Karnataka
Course: Lunch
Diet: Vegetarian
Instructions
-
Cook the Toor Dal:
- Start by boiling 1 cup of toor dal (arhar dal) in a pressure cooker with 2 cups of water. Add the turmeric powder and salt, and cook for about 4 whistles. Once the cooking time is complete, allow the pressure to release naturally before opening the lid.
-
Prepare the Rasam Base:
- Once the dal is cooked, place the cooker back on the stove over medium heat. Add the tamarind water, grated coconut, and jaggery to the dal. Allow the mixture to cook gently over a simmer, letting all the flavors meld together.
-
Roast the Spices:
- While the dal is simmering, heat a flat pan on medium heat and dry roast the spices: coriander seeds, dry red chilies, byadagi dried chili, cumin seeds, black peppercorns, mustard seeds, and fenugreek seeds. Roast the spices for about 10 minutes, or until they release a rich, aromatic fragrance.
-
Grind the Spices:
- Once the spices are roasted, remove them from the pan and let them cool slightly. Then, blitz the roasted spices into a smooth powder using a spice grinder or mortar and pestle.
-
Combine Spices with Rasam:
- Add the freshly ground spice mixture into the simmering dal-tamarind-coconut mixture. Stir well to combine, and adjust the salt to your taste. Let the rasam simmer for a few more minutes to ensure the flavors are well-blended.
-
Tempering (Tadka):
- In a small pan, heat a little ghee. Add the mustard seeds and allow them to crackle. Once the mustard seeds pop, add the curry leaves and a pinch of asafoetida (hing) to the pan. Sauté for 10 seconds, allowing the spices to infuse the ghee with their aroma.
-
Final Touch:
- Pour the tempering mixture over the simmering rasam and stir to combine. Let it cook for a minute before removing from heat.
-
Serve:
- Serve your Karnataka Style Bele Saaru hot with steamed rice, and complement it with side dishes like Baale Dindu Kadale Kaalina Palya (a traditional Karnataka side dish) or Masala Khichia for a perfect meal.
Tips for Best Results:
- If you prefer a thicker rasam, you can blend the cooked dal before adding the tamarind water and coconut.
- Adjust the spice levels by adding more or fewer chilies based on your taste preference.
- The fresh coconut adds a rich, slightly sweet flavor to the rasam, but you can skip it if you want a more traditional, tangy version.
- For an extra boost of flavor, add a small pinch of jaggery to balance out the tamarind’s tanginess.
Karnataka Style Bele Saaru is the perfect dish to serve as a light yet flavorful main course. Whether you enjoy it with rice or as a comforting soup, this dish is sure to bring a burst of Southern Indian flavor to your kitchen.
