Massaru and bassaru are the most famous in south karnataka which is served with ragi balls/ragi mudde. “Masi” in kannada means mash. So what we basically do here is we mash the greens and dal together and add some ground masala to this and serve with akki rottis or ragi mudde. I was born and brought up in south karnataka where people use ragi mudde more. Ragi being a well known grain and mainly grown in Karnataka we use ragi for all its good uses. Be it for controlling diabetes, soothing stomach, for strength and energy, for glowing skin etc…
I have used just palak in this recipe. You can use any greens of your choice or you can also mix two or three varieties of greens and make. Green leafy vegetable are very high in nutritional values and is advisable to consume often.
- Palak/spinach – 2cups (washed and chopped)
- Coriander leaves – 1/4cup
- Split moong dal – 1/2cup
- Tomato – 1medium
- Onion – 1medium
- Green chilly – 5
- Tamarind paste -1/4tsp
- Garlic – 5 pods
- Grated coconut – 1/2 cup
- coriander seeds – 1tbsp
- Cumin seeds – 1 tsp
- Peppercorns – 4
- Salt to taste
- Mustard seeds -1/2tsp
- Finely chop the spinach and put it in a pressure cooker.
- Add washed split green gram to this
- Add chopped tomatoes and a cup of water
- Pressure cook for two whistles.
- Now in a pan, add little ghee.when its hot enough add coriander seeds, cumin seeds and peppercorns. Fry for a minute.
- Add garlic pods to this and green chillies continue frying.
- Transfer it in a mixer jar. Add grated coconut, tamarind paste and coriander leaves. Grind this to a smooth paste.
- Once the pressure escapes from the pressure cooker. Mash the dal,tomato and palak with the help of a masher
- Add the ground masala to this and bring to boil.
- Add salt
- For seasoning, in a small pan add ghee. When it is hot add mustard seeds and a little cumin seeds. Switch off the stove and lastly add curry leaves.pour this seasoning onto the massaru and serve hot with akki rotti or ragi mudde
- You can also add toor dal instead of moong dal or combination of two types of dal to make it more nutritious 🙂