Udupi Bassaru

Name: Udupi Bassaru
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 0.75 cup toor dal (washed); 100 g spinach (washed, roughly chopped); 50 g dill leaves (washed, roughly chopped); 3 cup water (for pressure cooking dal); 1 pinch turmeric powder; 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 2 pcs dried red chili (broken in half); 8 pcs curry leaves; 1 pcs onion (medium, finely chopped); 2 pcs green chili (slit lengthwise); 4 pcs garlic (cloves, crushed); 1 pcs tomato (medium, finely chopped); 1 tsp tamarind paste; 0.5 tsp jaggery (grated); 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(32)

TASTE SCORE

8/10

A humble, deeply nourishing two-in-one dish from the Udupi region where toor dal and mixed greens are cooked together. The broth is separated and tempered into a light, earthy Bassaru (rasam-sambar hybrid), while the greens-dal mixture is dry-sautéed into a rustic Bassaru Palya. Served over hot rice with a drizzle of ghee, it is comfort in a bowl.

PREP

15m

COOK

35m

SERVES

1 CUP OF SARU AND APPROXIMATELY 0.75 CUP OF PALYA PER SERVING.

192 cal

SERVINGS

METHOD · 7 STEPS

prep
Prepare the greens.
Thoroughly wash spinach and dill leaves. Roughly chop them and set aside.
pressure cook · ~15 min
Pressure cook the dal and greens.
1.Add washed toor dal, chopped spinach, dill leaves, turmeric powder, and 3 cups of water to a pressure cooker.
2.Close the lid and pressure cook on medium heat for 3-4 whistles until the dal is soft and mushy.
3.Allow the pressure to release naturally, then open the lid.
TIPDal should be completely broken down for the authentic smooth texture.
prep
Separate the dal broth and greens.
Strain the cooked mixture through a colander, catching the liquid in a bowl below. This clear dal broth is the Bassaru (saaru). Set the strained dal-greens mixture aside for the Palya.
TIPPress gently on the solids to extract maximum flavor into the broth.
mix · ~1 min
Season the Bassaru broth.
1.Add tamarind paste, grated jaggery, and half of the salt to the collected dal broth.
2.Stir to dissolve completely and set aside.
temper · ~7 min
Temper the Bassaru.
1.Heat 1 teaspoon of oil in a deep pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, asafoetida, dried red chilies, curry leaves, and crushed garlic. Sauté until fragrant, about 30 seconds.
4.Pour the seasoned Bassaru broth into the tempering, bring to a gentle boil, then simmer for 5 minutes.
TIPDo not boil vigorously — a gentle simmer keeps the flavors bright.
saute · ~11 min
Sauté the Bassaru Palya.
1.Heat the remaining 1 teaspoon of oil in a separate pan on medium heat.
2.Add chopped onion and slit green chilies. Sauté until the onion turns translucent, about 4 minutes.
3.Add chopped tomato and cook until soft and mushy.
4.Add the strained dal-greens mixture and remaining salt. Sauté on low heat, stirring often, for 5-7 minutes until dry and well combined.
TIPStir continuously towards the end to prevent the mixture from sticking to the pan.
serve
Serve the Udupi Bassaru.
Serve the hot, thin Bassaru poured over steamed rice, with a mound of the dry Bassaru Palya on the side. Garnish everything with freshly chopped coriander leaves.
TIPMix the palya into the rice and saaru right before eating for the best texture.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Wash greens in several changes of water to remove any grit, then shake off excess moisture before chopping.
2
For the smoothest broth, let the pressure cooker cool completely before opening the lid.
3
Press the cooked dal-greens mixture firmly through the colander to extract every drop of flavor into the broth.
4
If the Bassaru broth seems too thick after simmering, add a splash of hot water to reach a thin, soupy consistency.
5
Dry-sauté the palya over low heat near the end, stirring constantly, to avoid sticking and to develop a slightly toasted flavor.
6
Leftover Bassaru and Palya can be refrigerated separately for up to 3 days; reheat the broth gently and refresh the palya in a pan.
7
For an extra layer of aroma, crack a few fresh curry leaves into the hot tempering just before adding the broth.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace 1/4 cup of the toor dal with masoor dal (red lentils) for a slightly quicker cook and a protein boost, while keeping the classic Udupi flavour profile.

low oil

Low-oil

Dry-roast the mustard seeds and cumin in a hot pan before adding water for tempering, and skip the oil altogether in the palya by using a non-stick pan and a splash of water to sauté the onions.

vegan

Vegan

This dish is already vegan, but ensure you skip any optional ghee drizzle and use a neutral oil like coconut or sunflower for tempering.

mild spice

Mild-spice

Reduce the green chilies to one and remove the seeds from the dried red chilies for a gentler heat that still retains the aromatic tempering.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant-Based Iron

Both spinach and dill leaves are excellent sources of non-heme iron, which is better absorbed when paired with the vitamin C from tomatoes and green chilies in this dish.

✓

Good Source of Dietary Fiber

Toor dal and the mixed greens together provide a generous amount of soluble and insoluble fiber, supporting healthy digestion and steady energy release.

✓

Packed with Antioxidants

Turmeric, curry leaves, and asafoetida add a spectrum of anti-inflammatory compounds that help protect cells from oxidative stress.

✓

Naturally Low in Fat

With only 2 teaspoons of oil for the entire recipe, Bassaru is a light, heart-friendly meal that still delivers deep flavor through smart tempering.

QUESTIONS?

Frequently asked questions

Yes, frozen greens work well. Thaw and squeeze out excess water before adding to the pressure cooker, and reduce the cooking water by about 1/4 cup since frozen greens release moisture.