Bele saaru recipe | Togari bele saaru | Tovve recipe | Bele sambar

Karnataka style bele saaru recipe | Togari bele saaru | Tovve recipe

Bele Saaru Recipe | Togari Bele Saaru | Tovve Recipe | Bele Sambar Recipe with detailed step-by-step photos. 

Bele saaru is a Karnataka recipe. Bele means dal, saaru means rasam, and togari bele means toor dal in Kannada. Bele Saaru is also known as thogari/togari bele or tovve/toyi saaru.

Bele saaru is quite different from our typical Tamil Nadu paruppu rasam recipe, which needs rasam powder. I learned this recipe from my ammama (grandma). She is a great cook and my inspiration behind Pavi's Kitchen. 

She was born and brought up in Udipi, and all of my traditional Karnataka recipes are taken from her cookbook. This recipe calls for toor dal and tomato as the main ingredients. In this recipe, we do not add tamarind pulp. 

Our entire house smells so aromatic whenever she prepares this dal saaru; it is such a warm and comforting meal on any given day. Dal saaru can be prepared in a jiffy. It takes only 20 mins to prepare. You can have this tomato bele saaru with anna (rice) and any type of palya (dry curry). Alright, now let's get into the recipe.

Recipe: Bele Saaru | Thogari Bele Tovve Saru | Dal Rasam | Bele Rasam | Tomato Bele Saaru.

Serves - 4

Cuisine - Indian

Region - Karnataka

Course - Soup/Rasam

Prep time - 5 min | Cook time - 25 min | Total time - 30 min

Author - Pavithra

Ingredients:

Togari bele/Toor dal - Half cup
Tomato - 1 big or 2 small
Turmeric - 1 pinch or 1/4 tsp
Green chili - 2
Water - 500 ml

Cilantro - 3 tbsp chopped 

Lemon - Half 

Ginger - 1-inch piece
Salt - 1 tsp / as per your taste.

Ingredients for seasoning:

Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Red Chili - 1
Curry leaves - 2 sprigs
Hing - 2 pinch

How to make bele saaru recipe:

1. Rinse toor dal in water twice and soak for 10 mins. (Note: Soaking is optional. If you don't have time, feel free to skip this part).

2. Add soaked toor dal along with water, roughly chopped tomatoes, a pinch of turmeric, 1-inch ginger, and a tsp of oil in a stainless steel container. Pressure cook for 15 mins on a medium flame. (Note: Oil is added to prevent the overflow while pressure cooking).

3. Mash the cooked dal using a wooden mathu/churner or the back of a ladle. (Note: Open the cooker lid only after the pressure is completely released).

4. keep the mashed dal container with enough water and add the required salt on a medium flame. 

5. Let it boil for 5 mins or until the froth appears on top. Turn off the flame once it is done.

6. Take a small pan and keep it on a medium flame. Pour coconut oil; once it is hot, add mustard seeds and allow them to splutter.

7. Add cumin seeds and red chili. Saute for 30 seconds.

8. Add crushed ginger and curry leaves. (Note: You can add ginger at this stage if you forgot to add it along with the pressure cook ingredients).

9. Add hing/asafoetida and fry for 15 seconds. Then switch off the flame.

10. Carefully pour the seasoning into the bele saaru.

11. Add some chopped cilantro/coriander leaves and squeeze half a lemon for the flavor. (Note: Pour lemon juice only after switching off the flame). Here you go... Our authentic bele saaru is ready to be served.

How to make bele saaru recipe with step by step pictures:

1. Rinse toor dal in water and soak for 10 mins. (Note: Soaking is optional. If you don't have time, feel free to omit this part).

2. add soaked toor dal with water, roughly chopped tomatoes, a pinch of turmeric, 1-inch ginger, and a tsp of oil in a stainless steel container. Pressure cook it for 15 mins on a medium flame. (Note: Oil is added to prevent the overflow while pressure cooking).

3. Mash the cooked dal using a wooden mathu /churner or the back of a ladle. (Note: Open the cooker lid only after the pressure is completely released).

4. keep the mashed dal container with enough water and add the required salt on a medium flame.

5. Let it boil for 5 mins or until the froth appears on top. Turn off the flame once it is done.

How to temper/season bele saaru:

1. Take a small pan and keep it on a medium flame. Add coconut oil; once it is hot, add mustard seeds and allow them to splutter.

2. Add cumin seeds and red chili. Saute for 30 seconds.

3. Add crushed ginger and curry leaves. (Note: You can add ginger at this stage if you forgot to add it along with the pressure cook ingredients).

4. Add hing/asafoetida and fry for 15 seconds. Then switch off the flame.

5. Carefully pour the seasoning into the bele saaru.

6. This is how bele saaru looks in the end. Our entire kitchen is filled with aroma:)

7. Add some chopped cilantro/coriander leaves and squeeze half a lemon for the flavor. (Note: Pour lemon juice only after switching off the flame).

Here you go... Our authentic bele saaru is ready to enjoy:) 

Have a look at my delicious Karnataka-style lunch thali. On my plate, anna saaru along with spicy carrot palya/stirfry/poriyal), mosaru anna (curd rice/thayir/ sadham), and finally, some lime pickle. So how is my South Indian Karnataka lunch thali? Do express your thoughts in the comment section. 

Health benefits of toor dal:

Rich in carbohydrates, folic acid, fiber, and Iron.
Excellent source of protein.
Low glycemic index.
It helps with digestion.
Rich in micronutrients.
It gives a satiating feeling.

Check out my other Rasam varieties; clickable links are given below.

Gujarati Kadhi

Lemon Rasam Recipe

Pineapple Rasam Recipe

South Indian Paruppu Rasam

Check out the stir fry or palya, which goes well with bele saaru:

Carrot Beans Stir Fry Recipe

Potato Fry Recipe

Tindora Curry Recipe

Sweet potato fry

Carrot cabbage curry

Cabbage peas curry

Tindora/Thondekayi Palya curry

Try this togari bele saaru recipe, and let me know how it turns up. Express your thoughts in the comment section below.

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Happy cooking and have a great day!

Learn how to make Karnataka Bele Saaru Recipe/ Dal Rasam / Togari Bele Tovve Recipe with step by step procedure.