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.
