Bassaru Palya is a nutritious, plant-forward meal that is a staple in Karnataka. Black eyed peas and frozen spinach come together in this recipe. You will love this wholesome and naturally vegan meal.
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Bassaru Palya with black eyed beans
is a rustic meal combination made across so many homes in Karnataka. It is wholesome, nourishing and an every day meal that is enjoyed with Ragi Mudde.
A variety of lentils and legumes are used for this and my version uses black eyed peas. I love black eyed peas also called Alsendekalu in Kannada. They are creamy, slightly sweet and hold their shape beautifully, making them perfect for stews, burgers and even Pulao.
Bassaru
When loosely translated, it means stock or broth. Just like the name suggests, in this recipe, we will first cook a combination of legumes/ lentils along with leafy greens, herbs, water and salt.
Then, we will drain this and use the stock as our base to make the Saaru. There are umpteen ways to cook this classic Karnataka staple. My recipe uses black eyed peas, frozen spinach and fresh dill.
All of these are easily available for me in Germany. You can use other legumes and greens here too.
Kalu Palya
The cooked legumes + leafy greens are then cooked as a stir fry. Flavor packed and robust legumes can never go wrong, in my opinion.
Ingredients
We have two recipes here in this meal. One is the broth and the other is the stir fry with cooked legumes + spinach.
For the Saaru, you need
- the stock from the pressure cooked beans, spinach mixture
- a spice paste that uses coriander seeds, cumin, garlic, coconut and other ingredients
For the Palya, you need
- black eyed beans, spinach and dill
- fresh coconut
- some spices
- Oil and usual south Indian tempering ingredients like mustard seeds
Variations
I used black eyed peas and frozen spinach because of easy availability. They are also budget friendly and you can source it in local supermarkets here in Germany. These are some combinations that will work beautifully too-
- Red cow peas + amaranth leaves
- Toor dal, mung beans + amaranth leaves or spinach
- Sprouted horsegram lentils + moringa leaves (Murungaikeerai) -another rustic classic called Hurulikalu Bassaru.
- When in season, try adding Avarebele or Avarekalu – hyacinth beans are available in winters in south India and taste amazing in this recipe.
- Any of the above lentils or legumes + kale or collard greens – Grunkohl in Bassaru is a game changer, if you happen to live in Germany.
- Other popular vegetables that are used in Bassaru include ridge gourd, cabbage and pumpkin.
- Adding dill leaves is key to getting this recipe right. In case you are not able to source them, I recommend using 2 tbsp finely chopped cilantro as a substitute.
Bassaru Pro Tips
- Cooking time is based on the legumes and lentils you use. While legumes like black eyed peas, horsegram,red cow peas and green mung beans hold shape well, Toor dal, moong dal become mushy quickly.
- When making Bassaru with lentils, I recommend cooking Toor Dal and Moong dal only for one whistle if you are using the pressure cooker. Or cook the lentils in an open pan over the stovetop until they are cooked with a bite.
- Avoid using mustard greens or Methi leaves for this combination since they both have bitter notes.
- Using a generous amount of fresh coconut is key to getting both these recipes right.
- Adding jaggery enhances the taste of both the stir fry and the broth. Optional but highly recommended!
Recipe Notes
- Black eyed peas can be tricky when it comes to pressure cooking. I recommend using a fresh stock. If you happen to use beans that have lied around in the pantry for more than 2 months, soak them for 20 minutes before cooking.
- I prefer pressure cooking since it is easier and quicker. You can pressure cook this in the Instant Pot, any electric pressure cooker you own or in an open pan over the stove.
- Instant Pot timings – 15 minutes on HIGH PRESSURE in the PRESSURE COOK mode followed by 10 minutes QPR. You will need 6 cups water for cooking it in the Instant Pot.
- As always, I am a big frozen spinach fan. It is convenient and quicker. Baby spinach and fresh spinach are both great alternatives.
Serving suggestions
The classic Karnataka meal is Ragi Mudde served with Bassaru and Kalu Palya. My mouth is watering even as I type this. Nevertheless, you can enjoy this with piping hot rice, cooked millet or even Chapatis.
Make ahead, shelf life and storage
- You can cook the beans+leafy greens ahead of time and refrigerate.
After cooking them, strain and store the stock and cooked lentils and greens separately for up to 2 days in the fridge. - Bassaru can be frozen for up to 1 month. Allow it to cool fully, divide into 1 cup portions, label and freeze. I love using soup cubes for freezing this or Rasam.
- I wont recommend freezing the Palya since it has fresh coconut. While it won’t spoil, the flavor will definitely be different.
Method
Pressure cooking
Place the beans in a colander and rinse them thoroughly.
Combine the washed beans, frozen spinach, chopped dill, ground turmeric and salt in a 3 liter deep pressure cooker.
Add hot water and pressure cook for 3 whistles.
Allow the pressure to release naturally.
When the pressure releases completely, drain the mixture in a colander and set the stock aside. This is our base for the Bassaru.
Remove 2 tbsp of the cooked beans and spinach mixture and mash well with a fork. Set aside.
Making the spice paste for Bassaru
Heat a pan with oil.
When the oil has heated up, add onions, garlic, coriander seeds, red chilis, pepper and cumin.
Allow the garlic to turn a light golden brown and let the onions become soft.
At this stage, add the chopped tomatoes along with salt.
Cook on medium flame until tomatoes are mushy. This takes around 4 to 5 minutes.
Let this cool completely.
Once it is cool, transfer to a blender along with tamarind paste, coconut, jaggery, salt and ½ cup water.
Grind to a smooth paste and set aside.
Cooking Bassaru
Heat a heavy bottomed 4 or 5 quart sauce pan with oil.
When the oil has heated up, add mustard seeds and allow them to crackle.
Now, add the reserved stock and ground paste.
Rinse the blender jar with 1 cup water and add this to the pot.
Stir well and simmer on low heat until the mixture begins to froth on the surface.
Garnish with chopped cilantro. Bassaru is now ready.
Cooking the Palya
Blend the coconut paste
To a blender jar, add coconut, green chilis, ginger, cumin seeds, curry leaves and cilantro.
Grind to a coarse paste without adding any water. Set aside.
Heat a pan with coconut oil.
When the oil has heated up, add mustard seeds and allow them to splutter.
Now, add dry red chilis and urad dal and wait for the dal to turn golden.
Immediately, tip in the chopped onions and stir well.
Cook on medium heat, allowing the onions to become soft.
Now, add the cooked and drained black eyed peas + spinach mixture along with the ground coconut paste.
Mix well and cook on low heat for 2 to 3 minutes, allowing the flavors to meld.
Kalu Palya is now done.
Bassaru Palya
Ingredients
For pressure cooking
- 1.5 cups black eyed peas
- 5 cups water
- 2 green chilis broken
- 200 grams frozen spinach or 350 grams fresh spinach
- ¼ cup dill leaves chopped
- ½ tsp ground turmeric
- 2 tsp salt
- 1 cup water
- 1/2 tsp ground turmeric
For the ground spice paste
- 2 tsp peanut oil
- 1 tsp cumin seeds
- 1 tsp whole black peppercorns
- 3 dry red chilis
- ¾ cup red onions chopped roughly
- 1 cup tomatoes chopped roughly
- 10 garlic cloves peeled
- 6 curry leaves
- 1.5 tsp jaggery powdered
- 2 tsp tamarind paste or 10 grams tamarind
- 2 tbsp coconut fresh grated or thawed frozen coconut both work
For Tempering Bassaru
- 2 tsp oil any neutral vegetable oil works
- 1 tsp mustard seeds
- 2 dry red chilis
- 3/4 tsp cumin seeds
For Kalu Palya
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp whole white Urad dal
- 5 curry leaves
- ½ cup onions finely chopped
To grind together
- ½ tsp ginger chopped finely
- 2 green chilis
- ¼ cup coconut fresh and shredded
- 2 tbsp cilantro chopped
Instructions
Pressure cooking
- Place the beans in a colander and rinse them thoroughly.
- Combine the washed beans, frozen spinach, chopped dill, ground turmeric and salt in a 3 liter deep pressure cooker.
- Add hot water and pressure cook for 3 whistles.
- Allow the pressure to release naturally.
- When the pressure releases completely, drain the mixture in a colander and set the stock aside. This is our base for the Bassaru.
Making the spice paste for Bassaru
- Heat a pan with oil.
- When the oil has heated up, add onions, garlic, coriander seeds, red chilis, pepper and cumin.
- Allow the garlic to turn a light golden brown and let the onions become soft.
- At this stage, add the chopped tomatoes along with salt.
- Cook on medium flame until tomatoes are mushy. This takes around 4 to 5 minutes.
- Let this cool completely.
- Once it is cool, transfer to a blender along with tamarind paste, coconut, jaggery, salt and ½ cup water.
- Grind to a smooth paste and set aside.
Cooking Bassaru
- Remove 2 tbsp of the cooked beans mixture. Mash well with a fork and set aside.
- Heat a heavy bottomed 4 or 5 quart sauce pan with oil.
- When the oil has heated up, add mustard seeds and allow them to crackle.
- Add cumin seeds, dry red chilis and curry leaves.
- When the cumin begins to crackle, add the mashed bean mixture. Reduce the heat to low.
- Now, add the reserved stock and ground paste.
- Rinse the blender jar with 1 cup water and add this to the pot. Adjust salt if needed, at this stage.
- Stir well and simmer on low heat until the mixture begins to froth on the surface.
- Garnish with chopped cilantro. Bassaru is now ready.
Cooking the Palya
Blend the coconut paste
- To a blender jar, add coconut, green chilis, ginger, cumin seeds, curry leaves and cilantro.
- Grind to a coarse paste without adding any water. Set aside.
- Heat a pan with coconut oil.
- When the oil has heated up, add mustard seeds and allow them to splutter.
- Now, add dry red chilis and urad dal and wait for the dal to turn golden.
- Immediately, tip in the chopped onions and stir well.
- Cook on medium heat, allowing the onions to become soft.
- Now, add the cooked and drained black eyed peas + spinach mixture along with the ground coconut paste. Adjust salt if required.
- Mix well and cook on low heat for 2 to 3 minutes, allowing the flavors to meld.
- Kalu Palya is now done.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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