Servings - 6 

Ingredients: 

• 1 cup masoor dal or toor dal 

• 4 cups chopped cabbage 

• 4 cups water 

• Salt to taste 

• 2 tbsp oil 

• 1 tsp mustard seeds 

• 3 - 4 garlic cloves 

• 1/2 cup warm water 

• Lime-sized tamarind juice 

• 1/2 curry powder   

Ingredients For Masala Paste: 

• 2 onions 5 - 6 garlic cloves  

• 1/2 tsp cinnamon powder 

• 1/2 cup dry coconut powder 

• Coriander 

• 1 cup of cooked cabbage and dal 

• Water  

Ingredients For Palya: 

• 2 tbsp oil 

• 1 tsp mustard seed 

• 1 tsp cumin seeds 

• 1/4 tsp hing/asafoetida 

• 1/4 tsp turmeric powder 

• Curry leaves 

• 4 - 5 green chillies 

• 1 large onion 

• Salt to taste 

• Fresh coriander 

• Fresh shredded coconut  

For Making Bassaru: 

1. Rinse and drain the water from the dal. 

2. Add 4 cups of water, cabbage and salt to the pan. 

3. Cover the lid, and cook the dal and cabbage for 10 minutes. 

4. Stir dal the and cook for 5 more minutes. (Do not overcook the dal and cabbage).

5. Strain the water for the dal and set the veggie stock aside. 

6. Add onions, garlic cloves, cinnamon powder, dry coconut powder, coriander, and water in a blender.  

7. Grind into a smooth paste. Next, add one cup of cooked cabbage and dal, then add water, and grind into a smooth paste. 

8. Add tamarind and warm water to a small bowl, then extract the tamarind juice. 

9. Heat 2 tbsp of oil in a pan, add the mustard seeds and let it splutter. 

10. Next, add a few curry leaves and garlic, and fry the garlic until golden brown. 

11. Now, add tamarind juice and curry powder, mix well and cook for 5 minutes on low heat. 

12. Stir in the salt, masala paste, and veggie stock. 

13. Reduce the heat and cook the bassaru for at least 20 minutes.

For Making Palya:  

1. Heat oil in a pan and in mustard seeds and let them splutter. 

2. Next, add cumin seeds and let them splutter. 

3. Add hing, turmeric powder, curry leaves and green chillies. 

4. Sauté until aromatic, then add onion and cook for 2 minutes. 

5. Now add salt and mix well. Add in the cooked cabbage and dal.  

6. Mix well to combine. (Do not overcook the dal and cabbage).   

7. Stir in the fresh coriander leaves and fresh coconut.