### TranslatedIngredients: 1 cup Arhar dal (Split Toor Dal),1 cup Tamarind Water,2 Tomatoes - chopped,2 teaspoons Fresh coconut,1 teaspoon Jaggery,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Coriander (Dhania) Seeds,2 Dry Red Chillies,1 Byadagi Dried Chillies,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Whole Black Peppercorns,1 teaspoon Mustard seeds,1/2 teaspoon Methi Seeds (Fenugreek Seeds),4 sprig Curry leaves,1 teaspoon Mustard seeds,2 sprig Curry leaves,Ghee - for cooking ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Karnataka ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Karnataka Style Bele Saru, we will boil the toor dal with 2 cups water, turmeric powder, salt for about 4 whistle. Release the pressure naturally and open the lid.Keep the cooker back on the stove over a medium heat. Add tamarind water, coconut, jaggery allow it to cook over the simmer.Meanwhile dry roast the spices over a flat pan. Roast them until you get a nice aroma for about 10 minutes. Once done blitz it to a smooth mixture.Add this powder into the soup that is being boiled, add salt and adjust according to your palate.To temper, heat a small amount of oil, add mustard seeds and allow it to crackle and then add curry leaves, hing and leave it for 10 seconds and pour it over the boiling rasam and serve hot.Serve the Bele Saaru with steamed rice with some Baale Dindu Kadale Kaalina Palya , Masala Khichia Recipe for your everyday snack.
