Karnataka Style Bele Saaru Recipe

Karnataka Style Bele Saaru Recipe a simple lentil soup of Karnataka more specifically Mysore. The thin soup has toor dal which is pressure cooked and mixed with tangy tamarind water and spiced up with home ground rasam powder that you can make it in a jiffy. The rasam has also a slight taste of jaggery that makes it the most comforting dish to be had with some steamed rice. Course : Lunch Ingridients : 1 cup Arhar dal (Split Toor Dal) 1 cup Tamarind Water 2 Tomatoes , chopped 2 teaspoons Fresh coconut 1 teaspoon Jaggery 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste For the Rasam Powder 1 teaspoon Coriander (Dhania) Seeds 2 Dry Red Chillies 1 Byadagi Dried Chillies 1 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Whole Black Peppercorns 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Methi Seeds (Fenugreek Seeds) 4 sprig Curry leaves For tempering 1 teaspoon Mustard seeds (Rai/ Kadugu) 2 sprig Curry leaves Ghee , for cooking Instructions To begin making the Karnataka Style Bele Saru, we will boil the toor dal with 2 cups water, turmeric powder, salt for about 4 whistle. Release the pressure naturally and open the lid.Keep the cooker back on the stove over a medium heat. Add tamarind water, coconut, jaggery allow it to cook over the simmer.Meanwhile dry roast the spices over a flat pan. Roast them until you get a nice aroma for about 10 minutes. Once done blitz it to a smooth mixture.Add this powder into the soup that is being boiled, add salt and adjust according to your palate.To temper, heat a small amount of oil, add mustard seeds and allow it to crackle and then add curry leaves, hing and leave it for 10 seconds and pour it over the boiling rasam and serve hot.Serve the Bele Saaru with steamed rice with some Baale Dindu Kadale Kaalina Palya , Masala Khichia Recipe for your everyday snack.