Beans Basaru

Swetha Jain
Dec 4, 2020
1 min read

Nothing healthy than home cooked Dal, right?

This is a South Indian specialty called Basaru( Dal is boiled & drained, the drained water is used for preparing this dal/rasam) during the winter with jaggery & tamarind used with richness of ghee to add the flavour.

Ingredients:

Toor Dal-1/2 cup

Channa Dal-1/2 cup

For Tempering:

Jaggery as per taste

Tamarind (size of lemon) water or paste 1 tsp

Pink salt as per taste

Ghee 2 tsp

Mustard seeds 1/4 tsp

Jeera 1/4 tsp

Hing a pinch

Curry leaves 🍃

Kashmiri red chilli powder 1 tsp

Method:

1. Take medium size pan and add Dal water and let it boil on slow flame.

2. Heat a small pan and add ghee. Once the ghee is hot add the mustard seeds, jeera, hing and let it crackle. Add the curry leaves 🍃 and once it’s done add the jaggery, tamarind paste and red chilli powder and mix and let it cook for few minutes until the ghee leaves the sides. Make sure it doesn’t burn 🔥. If required add little water so that it doesn’t burn 🔥. Add this tempering to the boiling dal and add salt and let it boil for few minutes. Garnish with coriander and serve with rice.

Note: The toor & channa dal which is boiled is used as Sabji with the rice.

Link for the Sabji:

https://www.instagram.com/p/CIXaU-TlEG4/?igshid=34r1j73vr0l3

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