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A comforting and tangy lentil soup from Karnataka, made with toor dal, tamarind, and a special blend of spices. This classic 'saaru' is the perfect accompaniment to steamed rice and a spoonful of ghee.
For 4 servings
Pressure Cook the Dal
Prepare the Saaru Base
Simmer the Saaru
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A comforting and tangy lentil soup from Karnataka, made with toor dal, tamarind, and a special blend of spices. This classic 'saaru' is the perfect accompaniment to steamed rice and a spoonful of ghee.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 185.15 calories per serving with 8.45g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Oggarane)
Finish and Serve
Crush 3-4 cloves of garlic and add them to the tempering along with the other spices for a pungent, aromatic twist.
Add diced vegetables like carrots, beans, or drumsticks along with the dal in the pressure cooker for a more wholesome version.
Increase the number of green chilies or add an extra dried red chili to the tempering for more heat.
You can make a similar saaru using masoor dal (red lentils) for a quicker cooking time and a slightly different texture.
Toor dal is an excellent source of protein and essential amino acids, which are crucial for muscle repair, growth, and overall body function.
The combination of lentils, tamarind, and spices like cumin and hing (asafoetida) helps stimulate digestive enzymes, preventing issues like bloating and indigestion.
Spices like turmeric (containing curcumin) and black pepper have powerful anti-inflammatory and antioxidant properties that help strengthen the immune system.
This saaru is low in saturated fat and high in dietary fiber, which helps in managing cholesterol levels and supports overall cardiovascular health.
A typical serving (about 1 cup or 310g) contains approximately 150-180 calories, making it a light and nutritious dish. The exact count depends on the amount of ghee and jaggery used.
Yes, it's very healthy. It is rich in plant-based protein and fiber from lentils, and packed with beneficial spices like turmeric and cumin. It's a low-fat, gluten-free, and comforting meal that aids digestion.
Absolutely. You can cook the toor dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, for the dal to become completely soft. Ensure you add enough water to prevent it from drying out and stir occasionally.
Saarina Pudi is a traditional spice blend from Karnataka used for making saaru. It typically contains coriander seeds, cumin, fenugreek, black pepper, red chilies, and hing. If you don't have it, you can use a standard rasam powder, but the authentic Kannadiga flavor will be slightly different.
Leftover saaru can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop before serving.