basaaru is a lentil soup that is often prepared by collecting the dal water or vegetable stock after cooking the dal and veggies thoroughly. No colander is used to filter the dal water but is collected just by closing the lid of the utensil and titling it. bassaru belongs to kannada cuisine which is also prepared in some parts of Andhra Pradesh. This is often given to the sick people, nursing mothers and to babies after 8 to 10 months since it is easy for digestion and nutritious too. The authentic recipe of Bassaru does not use tamarind, onions and chilies.
bassaru | kandhi kattu chaaru | rasam with dal ka paani
Kandhi kattu charu is best suited to accompany rice. Very easy to make and is light on the stomach since it is easy to digest.
Ingredients (240 ml cup used)
- 1 cup toor dal
- Tamarind lemon sized ball, soaked in hot water and filtered to remove impurities (optional)
- 1 onion sliced thinly (optional)
- Coriander leaves few, with tender stalks
- 1 sprig curry leaves
- ½ tsp mustard
- ½ tsp cumin
- 1 Garlic clove mashed (optional)
- Pinch hing
- Pinch pepper
- 1 tbsp ghee or oil (ghee tastes better)
- 1 red chili (broken) or green chili (slit) (avoid if giving to baby)
How to make the recipe
- Wash and Cook 1 cup toor dal with 6 cups of water on a low flame. Cook till the dal turns mushy. This could take around 45 mins. Can even pressure cook. But the non-pressure cooked version tastes good. Close the mouth of the cooking utensil with a lid and tilt the vessel. Make way to pour the left over dal water to another utensil.
- Heat oil in a pan and temper using the tempering ingredients, add onions, salt and turmeric and fry the onions for 2 mins. Pour tamarind juice, dal water and add coriander . Bring the rasam to a boil and switch off.
- The dal can be tempered and used if you are interested. I usually throw off since it becomes tasteless.
- Serve bassaru with rice and vegetable side dish.