Udupi Bassaru
A traditional Udupi specialty featuring a flavorful, thin rasam (saru) made from drained lentil stock and a tasty dry stir-fry (palya) from the cooked lentils. This two-in-one dish is a perfect comfort meal served with steamed rice.
For 4 servings
Cook Lentils & Vegetables
- Wash the toor dal thoroughly. In a pressure cooker, combine the dal, chopped french beans, turmeric powder, and 4 cups of water.
- Pressure cook on medium heat for 4-5 whistles, or until the dal is cooked but still holds its shape. This should take about 15 minutes.
- Allow the pressure to release naturally before opening the cooker.
Separate Stock and Solids
- Place a colander over a large bowl. Carefully strain the cooked dal and beans mixture.
- The drained liquid is the 'kattu' or stock for the saru. Set it aside.
- The cooked dal and beans are for the palya. Keep them in the colander to drain completely.
Prepare the Masala Paste
- In a small pan, dry roast the coriander seeds, cumin seeds, methi seeds, Byadgi chilies, and Guntur chilies on low heat for 2-3 minutes until fragrant. Let them cool completely.
- In a blender, combine the roasted spices, 1/2 cup grated coconut, tamarind, jaggery, and 2 tablespoons of the cooked dal mixture.
- Add a little water as needed and grind to a very smooth, fine paste.
Make the Saru (Rasam)
- Pour the reserved dal stock (kattu) into a pot.
- Add the ground masala paste and 1.25 tsp of salt. Whisk well to ensure there are no lumps.
- Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for 8-10 minutes for the flavors to meld.
Temper the Saru
- In a small tempering pan (tadka pan), heat the ghee. Add 0.5 tsp mustard seeds and let them splutter.
- Add one sprig of curry leaves and the hing. Sauté for a few seconds until the leaves are crisp.
- Pour this hot tempering over the simmering saru. Mix well, turn off the heat, and cover the pot.
Make the Palya (Stir-fry)
- Heat vegetable oil in a separate pan or kadai over medium heat. Add 0.5 tsp mustard seeds and the urad dal. Sauté until the mustard seeds pop and the dal turns light golden.
- Add the remaining sprig of curry leaves, slit green chilies, and chopped onion. Sauté for 3-4 minutes until the onions are soft and translucent.
- Add the reserved cooked dal and beans mixture, along with 0.5 tsp of salt. Mix gently to combine and cook for 2-3 minutes.
- Stir in 2 tbsp of grated coconut and mix well. Turn off the heat.
Garnish and Serve
- Garnish the palya with freshly chopped coriander leaves.
- Serve the hot Udupi Bassaru and Palya together with a side of steamed rice for a complete and wholesome meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dal is not overcooked to a mushy state. It should be soft but hold its shape for the palya.
- 2Using Byadgi red chilies is key for the authentic vibrant red color of the saru without excessive heat.
- 3Adding a couple of tablespoons of cooked dal while grinding the masala is a traditional technique that gives the thin saru a slight body and flavor boost.
- 4For a perfect balance, taste the saru after simmering and adjust the salt, tamarind, or jaggery as needed.
- 5Let the cooked dal and beans drain very well to ensure the palya is not watery.
Adapt it for your goals.
Different Lentils
You can make this recipe with other whole lentils like horse gram (Huruli Bassaru) or black-eyed peas. The cooking time for the lentils will vary.
Different VegetablesDifferent Vegetables
Substitute french beans with other vegetables like amaranth leaves (dantina soppu), long beans, spinach, or dill leaves.
With GarlicWith Garlic
For a different flavor profile, add 3-4 cloves of garlic while grinding the masala paste.
Spicier VersionSpicier Version
Increase the number of Guntur red chilies or add a pinch of black pepper powder to the saru for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Toor dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The combination of lentils and french beans provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Boosts Immunity
Spices like turmeric (curcumin), cumin, and coriander are rich in antioxidants and have anti-inflammatory properties that help strengthen the immune system.
Aids Digestion
The inclusion of asafoetida (hing), cumin, and fenugreek seeds in the tempering and masala helps prevent bloating and improves digestion.
Frequently asked questions
Bassaru is a traditional two-in-one dish from Karnataka. The name comes from 'Basida' (drained) and 'Saru' (rasam). It cleverly uses the nutrient-rich stock from cooked lentils to make a thin, flavorful curry, while the drained lentils and vegetables are made into a dry stir-fry called 'palya'.