Karnataka Style Bassaru Palya Recipe – Toor Dal and Dill Leaves Stir Fry
Embark on a culinary journey to the vibrant state of Karnataka with this delightful Bassaru Palya, a traditional stir fry that beautifully combines the earthy flavors of Toor Dal (split pigeon peas) with the fresh, herbaceous notes of dill leaves. This vegetarian side dish is not only easy to prepare but also serves as a nutritious accompaniment to a variety of meals, making it an ideal addition to your repertoire. Serve it alongside Keerai Sambar and Steamed Rice for a wholesome everyday meal or pair it with Tawa Paratha and Boondi Raita for a special occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1 cup |
| Dill Leaves | 1/2 cup |
| Onion (chopped) | 1 |
| Garlic (crushed) | 4 cloves |
| Mustard Seeds | 1 teaspoon |
| Dry Red Chillies | 2 |
| White Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | To taste |
Nutritional Information
| Nutritional Element | Amount per Serving |
|---|---|
| Calories | Approx. 150 |
| Protein | 7g |
| Carbohydrates | 25g |
| Dietary Fiber | 8g |
| Fat | 3g |
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 4
Instructions
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Pressure Cook the Dal: Begin by thoroughly rinsing the Arhar Dal under cold water until the water runs clear. In a pressure cooker, add the rinsed dal along with 2 cups of water and a pinch of salt. Close the lid and cook on medium heat until you hear two whistles. Once done, allow the pressure to release naturally.
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Add Dill Leaves: After releasing the pressure, open the cooker and gently stir in the dill leaves. Pour in about 1/2 cup of water and seal the cooker again. Pressure cook for an additional one whistle. This step helps infuse the dill flavor into the dal.
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Drain and Set Aside: Once cooked, carefully drain any excess water from the dal and dill mixture, and set aside the cooked mixture.
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Prepare the Tempering: In a kadai or a wide frying pan, heat 2 tablespoons of oil over medium heat. Once hot, add the mustard seeds and let them crackle. Follow this by adding the white urad dal, chana dal, dry red chillies, and curry leaves. Sauté for a minute until the dal turns golden brown and fragrant.
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Sauté Onions and Garlic: Add the chopped onion and crushed garlic to the pan. Sauté until the onions turn translucent and the garlic is lightly golden, releasing its aroma.
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Combine and Season: Carefully add the cooked toor dal and dill mixture to the pan. Gently stir to combine all ingredients, taking care not to mash the dal too much. Season with turmeric powder and salt to taste, mixing well to incorporate the flavors.
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Serve: Once everything is well combined and heated through, remove from heat. Serve the Karnataka Style Bassaru Palya hot, garnished with a sprig of fresh dill if desired. Enjoy it alongside Keerai Sambar and Steamed Rice for a comforting meal, or with Tawa Paratha and Boondi Raita for an elevated dining experience.
This Karnataka Style Bassaru Palya is a celebration of simple, wholesome ingredients and reflects the essence of traditional Indian cooking. With its delightful texture and robust flavor, this dish is sure to become a cherished favorite in your home, embodying the spirit of love and togetherness that cooking brings.
