BASSARU AND PALYA

Those nine months are most cherished months in every women's life. Those were the days when I used to get so much pampered, cared, get to eat whatever I desire. One of my cousins Shubha invited us for baby shower dinner. She had made Bassaru and mudde combo. Gosh! It was awesome!!!. Then and there I took recipe from her, as if am gonna make it next day....did not try it. (Now my dotty is going to turn 2 yrs next month lol!!!!!!!!!). Last week I made this bassaru, palya and mudde, it turned out very tasty just like shubha's.

Bassaru is prepared by using Tur dal/ Whole green lentil cooked and drained water/ broth.
Bassaru and Palya is a combo. So the below listed ingredients are for both.

Ingredients:-
Whole green lentil- 1 cup
Beans - chopped 1 cup
Dill/sabsige soppu-1 bunch
Onion-1 medium sized
Green chillies- 8-10 nos.
Garlic- 4 cloves
Shredded coconut-1 cup
Cumin seeds-1 tsp
Pepper -2-3 corns
Chopped coriander-1 cup
Curry leaves -2 strings
Tamarind juice- 1 tsp
powdered jaggery-1 tsp
Salt to taste
Oil to saute
Mustard-2 tsp

Procedure:-

• Pressure cook (2 whistles only) dal/lentil, chopped beans and chopped dill.
• Strain and collect the cooked water in a bowl, which is used for bassaru.
• Keep 2-3 tbsp of cooked dal, beans and dill separately, which is used in Saaru.

Dry Palya:-

• Heat oil, add mustard, curry leaves, saute green 3-4 chopped chillies, 2 clove garlic and onion.
• Add the pressure cooked stuff to this, stir well.
• Sprinkle half cup shredded coconut, chopped coriander.
  

Bassaru:-

• Grind cumin seeds, green chillies, pepper, 2 garlic cloves, half cup shredded coconut, 1 tsp cooked dal, tamarind juice, jaggery and salt together into a fine paste.
• Saute mustard, curry leaves in oil.
• Add the collected dal cooked water(/veggie stock/ broth), cook for 5 minutes.
• Add ground masala paste,When it starts boiling add saved cooked veggie which was kept separately.

Serve bassaru and dry palya with Ragi mudde & white rice.