Healthy Recipe

Toor Dal (Lentil) and Greens Bassaru (Broth) – Recipe Dal

Recipe By:
Fran_1970
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A Gravy Preparation Of Dal And Greens Bussar
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  • Total Time 150 min Ico-add
  • Yield 3 Servings
  • Level Medium

With strong influences from every day East Indian food, here is a lively vegan recipe that is bursting with rich, full, flavors. When you have finished making this broth (bassaru), use it mixed into rice to ...
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Ingredients

  • 1/2 cup toor dal (pigeon peas or substitute lentils)
  • 1/4 teaspoon turmeric powder
  • 4 cups chopped mixed greens (kale, collards, beets, mustard, chard)
  • Cooking oil
  • 1 teaspoon dry mustard
  • 1 medium onion, finely chopped
  • 2 tablespoons grated coconut
  • 4 teaspoons - five spice powder
  • 1 tablespoon tamarind concentrate (or substitute lemon or lime juice mixed with a little brown sugar)
  • 1/2 teaspoon salt
  • Water
  • 1 small piece of jaggery (or use 1 teaspoon dark brown sugar)
  • Additional seasonings:
  • 2 teaspoons cooking oil
  • 2 sprigs curry leaves
  • 2 tablespoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds (if you do not have fenugreek seeds, do not substitute for them)
  • 1 teaspoon asafoetida (or substitute diced garlic)
  • 1/2 cinnamon stick
  • 2 red chilies
  • 1/2 teaspoon pepper corns
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Directions

  1. 1. Food notes: There are substitutes given for some of the ingredients in this recipe with the exception of fenugreek seeds. Toor dal (a type of dal) is known in the U.S. As pigeon peas which are a lot like lentils. They have a mild, often earthy flavor; they're best if cooked with assertive flavorings. Jaggery is a type of raw sugar that is unique unto itself. Using dark brown sugar will get you close but it is not the same and there are nutrients in jaggery that do not make it through the refining process. And, if you can’t find tamarind, you can substitute lemon or lime juice mixed with a touch of brown sugar.
  2. 2. Place the toor dal in a large pot. Add enough cold water to cover them by a couple of inches. Add the turmeric and place over medium heat. Cover and cook the beans until tender, about 1 1/2 hours, checking the water periodically; add more, if necessary to keep the peas covered.
  3. 3. When they are cooked tender drain them, mash them in a processor or blender, reserve.
  4. 4. Wash the greens well to remove any dirt or sand. Chop them into small pieces and remove the stems if they’re thick. Drizzle one or two tablespoons cooking oil into a sauté pan over medium high heat. Add the dry mustard mixing it into the oil and then add the greens. Cook until fully wilted. Remove from heat and drain. When cool add the onion, coconut and five spice powder. Using a food processor or blender, grind the greens mixture into paste and reserve.
  5. 5. Mix the tamarind concentrate and the salt in a sauce pot over medium high heat. Bring to a boil and cook for one minute or until reduced by half. Add two cups of water along with the ground greens, mashed dal and jaggery; reduce to simmer and let cook for 30 minutes adding water if necessary.
  6. 6. To prepare additional seasonings: In a sauté pan heat the cooking oil then add the remaining ingredients and mix well. Cook until fully infused then add to the broth.
  7. 7. Strain the broth and discard the solids. Or, you can leave the solids intact serving them with the broth. Serve hot mixed into rice.
 
 
  • Did you know?

    Dal, a variant spelling of dhal, is the East Indian term for peas, beans or lentils that have been split (think of split peas with a different color and taste), a common foodstuff in India. Like other legumes, they are low in fat and high in protein.