Bassaaru Recipe

Cooking Directions

• STEP 1.Wash the toor dal and soak it in water for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked dal, water, turmeric powder, and salt. Cook for 4-5 whistles or until the dal is soft and mushy.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, curry leaves, and dried red chilies. Fry until the mustard seeds start to splutter.
• STEP 4.Add the cooked dal to the pan and mix well. Add tamarind pulp and simmer for 5-10 minutes.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or ragi mudde.

Storage and Serving

• Bassaaru can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Serve hot with rice or ragi mudde for a complete meal.