Bass saaru

Bass saaru: Today's lunch was Nagamma’s fantastic bass saaru, soppin playa, sweet potato fry and ragi mudde.

Here’s what she says you should do - Boil about 1/2 kg of shelled togri kaalu (fresh toor dal) or avvarekaalu (field beans) with about 3/4 kg of fresh greens (we had long strands of ane soppu foraged from the fields, so used that), 3-4 green chillies, a couple whole tomatoes and a tablespoon of softened tamarind in a dish full of water. While this is boiling, make the masala: Saute in a dab of oil, 2 medium chopped onions, a whole pod of garlic, 1 tablespoon coriander seeds, 3/4 table spoon jeera & a few pieces of fresh coconut till it all smells awesome. Take out the whole tomatoes that have been boiling as well as about 3/4 cup of the cooked togri. Grind the onion/garlic/coconut/spices masala along with the cooked tomatoes and togri to a fine paste. In a separate dish, make your seasoning - 2 tablespoons hot oil in which you splutter a tablespoon of mustard seeds. Then add a chopped onion and some crushed garlic cloves, curry leaves and a few dried chillies. Now comes the "bass" part or the straining of the soup. Strain the greens and togri and hold onto the soup. Take half the seasoning and add to the soup. Also add your ground masala, mix well and let this all simmer. Simultaneously, into the remaining seasoning goes all the cooked and strained greens and togri. Stir, add salt to taste and take it off the fire. Add some grated coconut. Meanwhile the soup aka bass saaru is cooking nicely - the masala has caused it to thicken, the seasoning looks and smells good. You're done! Bass saaru and soppin playa in one shot. If you’d like to be fully authentic, make some super soft ragi mudde as I did. Lunch is served! Don't forget a dollop of ghee on the hot mudde.