Rustic South Karnataka temple broth brewed from decanted toor dal and fresh greens water, spiced with roasted cumin, pepper, and coconut.
Lunch · 15 min prep · 25 min cook · serves 4 Newly added
Ingredients
- 1/2 cup toor dal
- 2 cups mixed green leaves , dill, spinach, or amaranth, washed and chopped
- 1 tbsp tamarind , dissolved in 1/2 cup water
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp black peppercorns
- 3 dry red chili
- 1/4 cup coconut (fresh grated)
- 1 tbsp ghee
- 1/2 tsp mustard seeds
- 1/4 tsp hing (asafoetida)
- 1.5 tsp salt
- 4 cups water
Preparation
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Boil toor dal and chopped greens in 4 cups water until both are completely tender.
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Strain liquid through a colander into a bowl, reserving decanted broth for saaru.
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Dry-roast coriander seeds, cumin seeds, black peppercorns, and dried red chilies until fragrant.
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Grind roasted spices with fresh grated coconut, 2 tbsp of cooked dal-greens mixture, and 1/4 cup water into a smooth paste.
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Pour strained broth into a cooking pot; whisk in ground spice-coconut paste, tamarind liquid, and salt.
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Bring to a boil over medium heat and simmer for 5 minutes.
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Heat ghee in a small pan; splutter mustard seeds and hing; pour hot tempering over bubbling broth.
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Cover and rest for 5 minutes before serving with hot rice.
In the tradition
Basida saaru literally translates to ‘decanted broth’. In Karnataka matha kitchens, sustainability is inherent to food preparation: the nutrient-dense water drained from boiling fresh native greens and lentils forms this spiced broth, while the strained solids are tossed with coconut as a side course.
Sources & further reading
- South Karnataka Vaishnava Matha Feasts (Traditional Malnad Decanted Broths)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.