sabbsige soppina bassaru/dil n green moong soup
After coming to Bangalore I have learnt quite a few south karnataka recipes one of which is sabbsige soppina bassaru. I have learnt it hearing from my friends and acquaintances.whenever you are bored of having turdal sambhar,tomato rasam, and do not want to cook a separate dal for rice this recipe is the perfect one!Actually this gives a unique taste along with rice, and also tastes yumm as a soup!perfect for the winters!!This is a two-in-one recipe.What I mean is you cook the green moong dal and sabbsige soppu with some extra water.Strain the cooked stuff and use the stock for making bassaru and the dal for making pallya(side dish)
Bassaru means basididda saru.. basi in Kannada means 'strain'.
These are the ingredients required for making this recipe:
- green moong or hesaru kalu 1 cup
- sabbsige soppu 1 bunch med.size. cleaned and thoroughly washed and chopped.
- coconut 1/4 cup( I used dry grated as I was not having fresh coconut)
- onion 1 small size
- 1 tomato small size
- cumin/jeera 1 tsp
- sambhar powder/rasam powder
- oil 1 tsp + 1 tsp
- mustard seeds 1 tsp
- jaggery just about 1-2 tsp
- salt to taste
Method to prepare bassaru:
clean the chopped sabbsige soppu and hesaru kalu
put them in a cooker and add 3- 3 1/2 cups of water
cook for 3-4 whistles.
let the pressure go down.
Mean while
Mean while
heat a small pan add oil.
then add jeera,chopped onion,garlic,tomatoes and fry till soft.
then add jeera,chopped onion,garlic,tomatoes and fry till soft.
Let this cool.
once the tomato onion is cool put this in a mixer jar.
To this add2-4 tbsp spoons of cooked moong dal and sabbsige soppu.(Be careful while opening the cooker)salt and sambhar powder,coconut.
Grind well.
In another vessel.
In another vessel.
Strain out the excess water/stock from the cooked dal .
To this stock add the ground mixture.
cook this adding required amount of water.U can add a bit of jaggery if u like at this stage
temper with mustard seeds and cumin seeds.
super tasty sabbasige bassaru is ready!!
Enjoy with hot rice or ragi mudde.
Note:do not discard the dal and green cooked.The same is used to make pallya.AS such it is a two in one recipe.
To this stock add the ground mixture.
cook this adding required amount of water.U can add a bit of jaggery if u like at this stage
temper with mustard seeds and cumin seeds.
super tasty sabbasige bassaru is ready!!
Enjoy with hot rice or ragi mudde.
Note:do not discard the dal and green cooked.The same is used to make pallya.AS such it is a two in one recipe.
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