So the below listed ingredients are for both.
Preparation Time: 30 minutes
- 1 bunch Sabbasige Soppu(Dill Leaves)
- 1 cup Green Moong Dal
- 7 to 8 Garlic pods chopped
- 2 medium Onion chopped roughly
- 2 tea spoon Sambar powder
- 2 table spoon grated Coconut
- Pinch of Turmeric powder
- 2 tea spoon Mustard seeds
- 2 tea spoon Urad dal
- 3–4 Green chillies
- 2 table spoon Chilli powder
- Salt for taste
Method: Dry Palya
- Soak Green Moong Dal for atleast 4 hours.
- Pressure cook Green Moong Dal and Dill Leaves with little turmeric and more water for 3 whistle.
- When dal is cooked drain the water and keep it aside.
- Keep 3 table spoon cooked dal for the Bassaru.
- Cut the onions and tomatoes roughly and keep aside.
- Heat oil in a kadai, saute urad dal and mustard seeds.
- When it crackles add green chillies and onion.
- When onion starts turning brown in color, add cooked dil leaves and Moong Dal mix.
- Saute for 2 minutes on a medium flame.
- Add 1 table spoon grated coconut and saute for 1 more minute.
- Add salt for taste and simmer for 5 mins.
- Heat oil in a kadai, saute garlic, jeera and onion one after the other.
- Blend together 3 table spoon of cooked dal, 1 table spoon grated coconut and the rest of the mix got from 1st step.
- Add water to make smooth paste.
- Heat oil in a kadai. Saute mustard, curry leaves in oil.
- Add the collected dal cooked water(veggie stock or broth), cook for 5 minutes.
- Add ground masala paste and sambar powder, chilli powder .
- When it starts boiling add tomatoes.
- Add salt according to taste.
- Add finely chopped coriander leaves and switch off the flame.