Method:

Cook Toor dal in a vessel by adding water. No need to pressure cook dal. You need to cook dal directly in a vessel (this gives a great taste).

Remove or divide 1/2 part of cooked toor dal to prepare saaru and another 1/2 part to prepare sabzi/palya. Drain it in a colander to separate the water.

Cook chopped dill leaves and beans together by adding collected dal water, add salt to taste. when it is done or cooked, add or mix 1/2 part of cooked dal, drain it in a colander to separate the water, collect the strained water and set aside.

How to prepare or to make Bassaru –  

Heat a pan dry fry cumin seeds and pepper and set aside

In the same pan add 1 tsp of oil and fry onion to brown, red chilies and curry leaves

Add fried ingredients to grind with other ingredients as shown in the image

Take a mixer jar to add all the above ingredients and run the mixer to make a paste by adding water.

When it is done add tomato and grind together.

Finally, add cooked Tur dal and grind to a fine paste together.

Add grounded paste to collected vegetable stock.

Mix properly, as there are no lumps, to medium thick in consistency, bring it to boil for 5 to 7 min in a medium flame.

Heat a tadka pan by adding oil in it, when it is hot add mustard seeds when it begins to sizzle add curry leaves.

Add this tempering to prepared Saru.

Aromatic bassaru is ready.

How to prepare or to make Palya or sabzi for Bassaru –

Heat a pan by adding oil in it, when it is hot add mustard seeds allow it to sizzle, add curry leaves and red chilies, fry for a while

Add chopped onion into it and fry until onion turns to translucent.

Add cooked and strained mixture and mix altogether properly.

Add grated coconut and fry for a minute and turn off the flame.

Healthy Bussaru with Dill leaves is ready. Enjoy the dish with hot Ragi mudde or with plain rice.