How To Prepare Basale Sambar
This dish requires about half an hour to prepare and the ingredients mentioned below is enough for three to four servings.
Ingredients For Basale Sambhar
- Basale leaves - 15 to 20
- Toor dal ( pigeon pea ) - half cup
- Coconut scrapings - 1/4th cup
- Cinnamon stick - one inch
- Onions - 1/4th cup
- Tomato - one small sized
- Garlic - one pod
- Red chilli ( byadige ) - 6
- Green chilli - 2
- Coriander seeds - 2 tsp
- Jeera ( cumin seeds ) - 1 tsp
- Methi ( fenugreek seeds ) - half tsp
- Tamarind - one goose berry sized
- Salt - as per requirement
- Curry leaves - 2 tsp
- Coriander leaves - 2 to 3 strings
- For tadka ( seasoning ) - one broken red chilli, one tsp urad ( black gram dal ), 1 tsp mustard seeds, 8 to 10 chopped garlic pieces, and oil 1 tbsp
Method To Make Basale Sambhar
- First and foremost, wash the basale leaves thoroughly.
- Boil toor ( pigeon pea ) dal along with washed basale leaves in a cooker up to 3 whistles.
- When cooled, remove the cooker lid and smash the toor dal and basale leaves with a laddle in the cooker itself.
- Now heat a small pan and add one tsp of oil into it.
- Add red ( byadige ) chilli, cinnamon stick, coriander seeds, jeera seeds, methi seeds, coconut scrapings, garlic and curry leaves into it.
- Fry it slightly on a medium flame.
- Let it cool down completely.
- Transfer this fried items into a mixer jar and add onion,tomatoes and tamarind into it.
- Run the mixer till the mixture is blended smoothly adding 1/4th cup of water.
- Now take a vessel and add slit green chilis along with the boiled basale leaves and toor dal mixture along with the ground Masala.
- If necessary, you can also add half cup of water if you find the sambar to be very thick.
- Add half tsp turmeric powder and salt into the vessel and leave it to boil.
- Switch off the gas stove when the mixture starts boiling.
- For tadka ( seasoning ) - Heat a pan with oil in it and add one broken red chilli, urad dal , mustard seeds, curry leaves and chopped garlic in it.
- Once it starts spluttering, transfer the tadka into the sambhar vessel.
- Garnish with coriander leaves.
Your delicious and healthy basale sambhar is ready to be eaten with hot rice.!!!
Kitchen Masti Points
- You can add a few pepper corns into the mixer jar while grinding.
- Garlic can be used according to your taste. If you want the dish to be more spicier, you can increase the garlic content.
- This can be eaten along with chapathi or ragi balls ( muddhe ).