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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.
Cook Lentils & Vegetables
Separate Stock and Solids
Prepare the Masala Paste
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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.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 360.38 calories per serving with 12.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Make the Saru (Rasam)
Temper the Saru
Make the Palya (Stir-fry)
Garnish and Serve
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.
Substitute french beans with other vegetables like amaranth leaves (dantina soppu), long beans, spinach, or dill leaves.
For a different flavor profile, add 3-4 cloves of garlic while grinding the masala paste.
Increase the number of Guntur red chilies or add a pinch of black pepper powder to the saru for extra heat.
Toor dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
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.
Spices like turmeric (curcumin), cumin, and coriander are rich in antioxidants and have anti-inflammatory properties that help strengthen the immune system.
The inclusion of asafoetida (hing), cumin, and fenugreek seeds in the tempering and masala helps prevent bloating and improves digestion.
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'.
Yes, it is a very healthy and balanced dish. It's rich in plant-based protein and fiber from the lentils and vegetables. The use of traditional spices like turmeric, cumin, and fenugreek also offers various health benefits.
One serving of Udupi Bassaru (saru and palya, without rice) contains approximately 350-400 calories. The final count depends on the amount of oil, ghee, and coconut used.
Absolutely. While Toor Dal is common, this dish is traditionally made with various lentils like horse gram (huruli), black-eyed peas (alasande), or even sprouted moong beans. Adjust the cooking time accordingly.
Store the saru and palya in separate airtight containers in the refrigerator. They will stay fresh for up to 2-3 days. Reheat the saru gently on the stovetop and the palya in a pan or microwave before serving.
Yes, you can. Cook the dal and vegetables in a large, heavy-bottomed pot with a lid. It will take longer, around 45-60 minutes, for the dal to become tender. Ensure you add enough water to prevent it from drying out.