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- Duration: 60 minutes
- Serves: 4 people
Bele saaru has a tangy taste with consistency slightly on the thicker side. Make sure to whisk the cooked pigeon peas using a “kadegolu” or a hand whisk before diluting it with water for that authentic texture.
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A traditional rasam recipe of Karnataka, the word “saaru” means rasam or soup, and “belle” means dal. Belle saaru is a Kannada-special dal soup.
- Pigeon peas (toor dal) (boiled and mashed) (2 tbsp)
- Tamarind Pulp (imli) (2 tbsp)
- Tomatoes (chopped) (2)
- Green Chillies (2)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- MTR Rasam Powder (2.5 tsp)
- Ghee (clarified butter) ( 2 tsp)
- Mustard seeds (1/2 tsp)
- Asafoetida (hing) (a pinch)
- Curry leaves (a sprig)
- Salt (to taste)
- Coriander (dhania) (chopped) (3 tsp)
- Add the tamarind pulp to two cups of water in a medium-sized kadhai.
- Stir in tomatoes, green chilies, curry leaves to the tamarind juice and simmer it over low flame for 7–8 mins.
- Dilute the cooked pigeon peas with 2 cups of water and add it to the simmering tamarind juice.
- Add MTR Rasam Powder, MTR Haldi/Turmeric Powder, salt, and continue to simmer to for another 10 mins and then switch off the heat.
- Temper the soup with ghee, mustard seeds, asafetida powder and curry leaves.
- Garnish with coriander leaves.
- Serve belle saaru with steaming hot rice and ghee.