Bas Saaru

Ingredients -

Spinach Leaves -  1 bunch

Methi Leaves -  1 bunch

Cabbage – 1 Cup

Toor dhal -  3/4 cup

Sambar Powder -  2 tbsp

Tomato -  1 big

Onion -  1 big sized

Coriander Leaves -  A handful chopped finely

Grated Coconut -  2 tbsp

Salt to taste

Oil -  1 tbsp

Curry Leaves -  2 strands

Procedure -

1. Take the Toor Dhal in a vessel with salt to taste and a pinch of turmeric and add more water than we usually add for sambhar. Cook on medium flame and when the dhal is 80% cooked , add the spinach, methi and cabbage.

2. When the dhal is totally cooked. Switch off and strain the greens, cabbage and dhal in a colander. Preserve the water that is extracted after the straining. We will use this for the saaru.

3. From the strained greens and dhal mixture, take 1 cup and keep aside. With the rest make palya.

4. Now grind 1 cup of soppu & dal, onion, sambar powder, tomato,  coriander leaves  to a fine paste.

5. Heat 1 tsp oil in the kadai and add mustard seeds, when it starts spluttering add curry leaves and grinded paste from step 5. Fry for few mins.  Add the strained water to this and mix well.

6. Check for salt and adjust accordingly. Boil the saru until the raw smell of onion goes away.

7. Serve with hot rice  and enjoy!!