Sabsige soppu bassaru (Dill Bassaru)

Ingredients:

Sambar:
1 cup Toor dal

1 Cup Hesaru kalu (Green gram)

1 cup chopped Dill (sabsige soppu)

1 medium size chopped onion

Curry leaves

Coriander leaves

1 tea spoon mustard

1/4 cup oil

6 cup water

Salt

Kalu(Palya):
1 Medium size chopped onion
1/4 cup grated coconut

Curry leaves

1 tea spoon mustard

1/4 cup oil
2-3 Green Chilly

Salt

Masala paste:

1 medium chopped Onion

5-6 Garlic clove

1/4 cup of grated coconut

2 Spoon Sambar powder

2 Spoon Chilly powder

1 small lemon size Tamarind

1 tea spoon Roasted gram(Kadle)
Water

Method:

Masala paste:

1. Add grated coconut, sambar powder, chilly powder, kadle  in to mixer. 

2. Add little water and Make fine paste.

Sambar:

1. Add toor dal, Hesaru kalu, chopped dill(sabsige) and Water into cooker.

2. Cook for 5 min till 1 whistle come. Turn off stove.

3. Wait till the pressure of cooker is released.

4. Drain the water into separate vessel. It is called Kattu. It will be used in preparation of sambar(Bassaru). Transfer the cooked soppu and kalu into separate vessel, this is used in preparation of kalu(Palya).

5. Heat oil in pan. Crackle mustard seed. 

6. Add curry leaves and chopped onion. Fry till onion become transparent.

7. Add masala paste, kattu and mix it well. Boil the sambar for 10 mins.

8. Add salt according to your taste.

9. Add chopped coriander leaves.

Kalu (Palya): 

1. Heat oil in pan. Crackle mustard seed. 

2. Add curry leaves and chopped onion. Fry till onion become transparent.

3. Add the cooked vegetable and kalu.

4. Add grated coconut and salt. Mix it well.

5. Cook in low flame for 2 min.

Note:
1. Ragi balls are good combination with Bassaru