Karnataka

Holige saaru

Name: Holige saaru
Total time: 35 min
Yield: 5 servings
Cuisine: Karnataka
Ingredients: 1/4 cup toor dal (split pigeon peas); 1/4 cup leftover holige filling or cooked dal chana dal (split chickpeas); 4 1/2 cups including dal water water; Tamarind, small lemon size, as pulp; 1 tbsp jaggery; 1 tbsp rasam powder; 3 tbsp fresh grated coconut; 1 chopped tomato; 1 1/4 tsp salt; 1 tbsp ghee; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1 sprig curry leaves; a pinch asafoetida; 1 dried red chilli; 1 tbsp coriander leaves (cilantro)

The rasam made from holige day leftovers. Sweet, sour and spicy, a festival in itself.

35 minTime

5 gProtein each

mediumSpice

Obbattu saaru2 chapters · 1 min read

Make it your way

Grandma's waySweet sour saaru from holige leftovers.

The original

155kcalsame

5 gproteinsame

4 gfibresame

35minutessame

Holige saaru, Karnataka style.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¼ cup

Chana dal (split chickpeas)¼ cup, leftover holige filling or cooked dal

Water4½ cups, including dal water

Tamarindsmall lemon size, as pulp

Jaggery1 tbsp

Rasam powder1 tbsp

Fresh grated coconut3 tbsp

Tomato1, chopped

Salt1¼ tsp

Ghee1 tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Curry leaves1 sprig

Asafoetidaa pinch

Dried red chilli1

Coriander leaves (cilantro)1 tbsp

Method

4 steps

1Pressure cook toor dal with water for 3 whistles. Let the pressure release naturally.
2Grind coconut and rasam powder with a little water.
3Boil tamarind, tomato, jaggery and salt in the dal water 5 minutes. Add the toor dal, holige filling and paste. Simmer 5 minutes.
4Temper ghee with mustard, cumin, red chilli, curry leaves and asafoetida. Pour over and add coriander.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Holige saaru

The rasam made from holige day leftovers. Sweet, sour and spicy, a festival in itself.

35 minTime

5 gProtein each

mediumSpice

Obbattu saaru2 chapters · 1 min read

Make it your way

Grandma's waySweet sour saaru from holige leftovers.

The original

155kcalsame

5 gproteinsame

4 gfibresame

35minutessame

Holige saaru, Karnataka style.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¼ cup

Chana dal (split chickpeas)¼ cup, leftover holige filling or cooked dal

Water4½ cups, including dal water

Tamarindsmall lemon size, as pulp

Jaggery1 tbsp

Rasam powder1 tbsp

Fresh grated coconut3 tbsp

Tomato1, chopped

Salt1¼ tsp

Ghee1 tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Curry leaves1 sprig

Asafoetidaa pinch

Dried red chilli1

Coriander leaves (cilantro)1 tbsp

Method

4 steps

1Pressure cook toor dal with water for 3 whistles. Let the pressure release naturally.
2Grind coconut and rasam powder with a little water.
3Boil tamarind, tomato, jaggery and salt in the dal water 5 minutes. Add the toor dal, holige filling and paste. Simmer 5 minutes.
4Temper ghee with mustard, cumin, red chilli, curry leaves and asafoetida. Pour over and add coriander.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Holige saaru

Make it your way

Ingredients

Method

Holige saaru

Make it your way

Ingredients

Method

Make it a meal