Dantinasoppina bassaru-palya - Method 2 (Amaranth Leaves Curry-Sabzi)

This is a slightly different way of making bassaru-palya which I found online. Bassaru - is rasam made from dal stock, and the dal is then used in making sabji(palya). This uses 2 kinds of dals as opposed to one in drumstick leaves bassaru-palya posted previously, which can be found here. Dantina soppu(amaranth leaves) definitely enhances the taste of this palya - saaru combo. This recipe, I believe, is made in gowdra style.  

Ingredients

Toor dal/ togari beLe - 1/2 cup

Whole green mung dal/ hesaru kaaLu - 1/2 cup

Amaranth leaves/ dantina soppu - 1 big bunch/kattu

For frying and grinding

Jeera - 1 tsp

Byaadagi chili - 3-4

Onion - 1/4 of 1 big

Tomato - 1 cut in big pieces

Garlic - 3-4 pods

Curry leaves - 1 stalk

Only for grinding

Onion - 1/4 of 1 big

Garlic - 1-2

Tamarind paste - 1 tsp

Cilantro - handful 

Sambar powder - 1 - 2 tsp

Desiccated coconut/ kobri - handful 

For tadka and for sabzi(palya)

Mustard seeds

Curry leaves

Red chili

Garlic - 1 pod finely chopped 

Onion - 1/2 of 1 big

Method

In a cooking pot add toor dal and mung beans(whole green mung dal) and lots of water(around 4-5 cups). This water is used for rasam. I let it soak for at least 30 min, but  that is optional. Let it boil and cook. Once the dals are half cooked, add roughly chopped leaves and salt. Let it cook completely. Dals should hold it’s shape, but should crush completely when pressed between fingers. Let it cool a little bit and then drain and save the water. 

Meanwhile in a pan, roast with little oil/ghee, jeera, red chilies, onion, tomato, garlic, curry leaves. Let it cool a little bit. Add this to a mixie and then add ‘only for grinding’ ingredients(onion, garlic, cilantro, tamarind paste, sambar powder and desiccated coconut) and grind to a smooth paste with some water. Add this to the dal stock and let it boil nicely. 

In a kadai, make tadka - add ghee/oil, mustard seeds, after it splutters add curry leaves and red chilies, Take some of this tadka and add to the rasam(or you can add tadka after adding onion, garlic too). Add garlic and onion, let it brown a little bit. Add drained (dal - amaranth leaves) mixture. Sauté nicely. Turn off the stove. Serve hot with some rice. 

Recipe Source(Video) - “https://www.youtube.com/watch?v=f5b6_EqvySE”