Jun 13, 2009

Bassaru (Dill Leaves Dal)

I started using Dill Leaves only after I moved to Bangalore. My mother used to prepare dill leaves and sprouted moong sabji for chapathi. I got this recipe of Bassaru and palya from our house owner. I prepare this very regularly as it is very tasty and also very good for health. Dill leaves is called as "sabbasige soppu" in Bangalore. Dried dill leaves are also used as a herb and dill seeds as spices.

1 bunch dill leaves (chopped)
1 table spoon oil for seasoning
1 tea spoon mustard seeds
1 tea spoon cumin seeds
5-6 curry leaves
4-5 red chillies

4-5 table spoons cooked toor dal
1/2 onion
4-5 tea spoon grated coconut

Pressure cook the dill leaves.
Heat oil in a pan.
Add mustard seeds and cumin seeds. When they start popping add curry leaves and red chillies.
After frying seasoning for 2 mins, add the paste of dal, onion and coconut. Bring it to boil.
Finally add the water in which dill was cooked (do not add all the dill). Adding this water will give dal a nice aroma of dill leaves.

Note: Cooked dill leaves can be used for preparing sabji, either with toor dal or sprouted moong.

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