Avarekalu Saaru with Ragi Rotti

Instructions

1. 1

   Pressure Cook Beans & Dal

   • In a pressure cooker, combine the shelled avarekalu, rinsed toor dal, turmeric powder, and 3 cups of water.
   • Stir well, close the lid, and pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy (approx. 15 minutes).
   • Allow the pressure to release naturally. Once open, gently mash the dal with the back of a ladle to slightly thicken the base.
2. 2

   Roast & Grind Masala

   • While the dal cooks, heat 1 tbsp of coconut oil in a pan over medium heat.
   • Add coriander seeds, cumin seeds, black peppercorns, and dried Byadagi red chilies. Roast for about 1 minute until they become aromatic.
   • Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until the onion turns soft and translucent.
   • Add the chopped tomatoes and cook for another 4-5 minutes until they are soft and pulpy.
   • Turn off the heat, add the grated fresh coconut, and stir to combine with the residual heat.
   • Let this mixture cool down completely. Transfer it to a blender jar with a little water (about 1/4 cup) and grind to a very smooth paste.
3. 3

   Combine & Simmer the Saaru

   • Pour the ground masala paste into the pressure cooker with the cooked dal and beans mixture.
   • Add the tamarind pulp, jaggery, salt, and 1.5 cups of water (or more, to reach your desired consistency).
   • Stir everything together thoroughly. Bring the saaru to a rolling boil over medium-high heat.
   • Once boiling, reduce the heat to low and let it simmer gently for 5-7 minutes, allowing all the flavors to meld together beautifully.
4. 4

   Prepare Tempering (Oggarane)

   • In a small pan (tadka pan), heat 1 tbsp of ghee over medium heat.
   • Once the ghee is hot, add the mustard seeds and let them splutter completely.
   • Add the hing and curry leaves. Be careful as the leaves will crackle. Sauté for about 20-30 seconds until the curry leaves are crisp.
5. 5

   Finalize and Serve

   • Pour the hot tempering over the simmering saaru and stir well to incorporate.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with traditional accompaniments like Ragi Mudde (finger millet balls) or steamed rice.