Indian Style Chickpea Water Gravy Recipe | Bassaru Recipe | Karnataka Specials

   Bassaru - is an Indian style chickpea cooked water gravy also called rasam.This is being prepared/cooked in especially northern parts of  Karnataka as an accompaniment for ragi mudde and also for idli or plain rice.Famous combination for this recipe is palya.Palya is nothing but a dry curry/sundal with the lentil which we used to get the water from. So we are not wasting anything and also getting all the nutrition from the lentil.

       'Basi' in Kannada means to strain 'Saaru' means rasam.So this is simply a strained water gravy or rasam.Basically, the water is strained from pressure cooking the  lentil either field bean,chickpea, black eyed pea etc.Sometimes with other dry lentils as well.
     Before what I used to do is, I pressure cook the lentil then I  evaporate the water while making sundal. I was thinking this is the finest method of cooking that will keep the nutrition intact.That was just before I know of this bassaru.

       This is a plain saaru and is thick. I usually make for breakfast or for lunch.I love the complex flavors which are going on here. Some mild coconut flavor along with some jeera and coriander leaves makes the recipe a top among the others I know off from this region.I added chana dal for the thickness.You can either use chana dal or cooked mashed chickpea to make the gravy thick.
      There are so many wonderful health benefits with the cooked water. This is being prepared by farmers with the lentils they have in stock and is one of the easy ,nutritious and quick recipes.

Step by step picture recipe for making Indian style chickpea water strained gravy:

• Soak the chickpea overnight.Pressure cook it for 3 whistles along with salt and strain the water.This is what we are going to use in our recipe.
• Chop onion,tomato.Peel garlic and wash coriander leaves.
• Add oil to a pan. When it's hot, add chana dal(if not using cooked pea) .I forgot to roast it first so I roasted it separately later.Let it change color.Add jeera and green chilies.Then add garlic and onion.Saute until they turn translucent.

• Switch off the flame. Now add grated coconut and coriander leaves.
• Give a saute.Now cool and add to the mixer along with chopped tomato,coriander leaves,sambar powder,tamarind.

• Grind it to smooth paste.

• We will do the tempering now. Add oil to the pan when its hot add mustard seeds.
• When the mustard seeds splutter add curry leaves as well.Add the ground paste to the pan and add required water and salt.Let the gravy boil for some time. Check the salt and spice.

• Rasam is ready to be served. Serve with your favorite main dish.

If you are looking for some authentic Karnataka recipes check Khara bath,Okra rasam, Kosambari,Uggani.

                                                                Bassaru Recipe

                Authentic North Karnataka chickpea drained water gravy 

 Cuisine: Indian   Category:Side  Prep time:10 minutes Cook time:20-25 minutes  Total Time: 15 minutes Serves:4

Recipe Source: Supritha

Ingredients:

• 3 cups chickpea cooked water

To saute:

• 1 tbsp oil
• 1 onion.
• 2 green chilies.
• 2 garlic pods.
• 2 tbsp coconut/thengai.
• 1/2 tsp jeera.
• 1 tbsp chana dal(cooked black chana).

To grind:

• a small piece of tamarind/huli.
• 1 tbsp sambar powder.
• 5 strands of coriander leave
• 1 tomato/thakkali.
• saute items.
• add a piece of jaggery(optional).

To temper:

• 1 tbsp oil
• mustard seeds
• required salt

Method:

•  Soak the chickpea overnight.Pressure cook it for 3 whistles along with salt and strain the water.This is what we are going to use in our recipe.
• Chop onion,tomato.Peel garlic and wash coriander leaves.
• Add oil to a pan. When it's hot, add chana dal(if not using cooked pea) .Let it change color .Then add garlic and onion.Saute until they turn translucent.
• Add green chilies and switch off the flame. Now add jeera,grated coconut,coriander leaves.
• Give a saute.Now cool and add to the mixer along with chopped tomato,coriander leaves,sambar powder,tamarind.
• Grind it to smooth paste.
• We will do the tempering now. Add oil to the pan when its hot add mustard seeds.
• When the mustard seeds splutter add curry leaves as well.
• Add the ground paste to the pan and add required water and salt.
• Let the gravy boil for some time. Check the salt and spice.
• Bassaru is ready to be served. Serve with ragi mudde or any breakfast item or rice.

Note:

• If you forget to add chana dal before saute you can do it separately after saute.
• You can either roast the jeera or just add raw just before you grind.
• Likewise, you can add coriander leaves raw or saute it before grinding.