“Garlic Seasoned and Mustard- Curry Leaves Seasoned- Whole Masoor- Gardudde Saar Upkari (Whole Red Lentil- Bottle Gourd Curry)” … a simple delicious saar upkari/ patla bhaji that tastes awesome served with rice and other dishes during meals ... I usually prepare this saar upkari with my favorite garlic seasoning (losun panna), however on days I need to avoid garlic then its mustard- curry leaves seasoning (karbevu-sasam panna) … either way it tastes great; sharing two pictures here of same dish but with different seasoning … Yummilicious ...
** Masoor saar upkari/ patla bhaji is a simple dish prepared in GSB Konkani Saraswat’s home to be served during meals along with rice. Though dalitoy (spiced tuvar dal) is the most desired dal to be served during meals, often whole pulses are cooked as saar upkari to be enjoyed during meals. I have shared many saar upkari before prepared using different types of pulses/ beans the most common being whole green gram/ moong, tingalavaro (white beans), kulith (horse gram), red bean etc.
** Usually they are all prepared in simple and same manner by soaking and cooking with green chillies. The seasoning/ tempering/ panna/ tadka differ as per preference from home to home and it is usually done so with crushed whole garlic or mustard- curry leaves- asafoetida ones depending upon individual choice. Again, you can also add in a veggie along with the pulses while preparing saar upkari making it a healthier choice for eg. Gardudde (bottle gourd/ lauki), magge (south Indian cucumber) etc.
** Masoor Saar Upkari (Red Lentil Curry) has been shared before with minute difference in seasoning ingredients, you can prepare anyway you choose to as they all taste great. For this recipe I have included “Gardudde/ Bottle Gourd/ Lauki)", divided it into two parts made garlic seasoning for one and mustard- curry leaves seasoning for the other. Though in my home we love garlic seasoned there are days when we avoid garlic for spiritual reasons, that’s the time when the other seasoning falls handy.
** Both types of seasonings tastes great as its sort of individual choice, I did not want to make a separate post as the recipe of saar upkari/ patla bhaji remains the same with only seasoning difference, hence decided to attach the pictures together to make it more easier for all. I am sharing a few links at the bottom of this recipe to those shared before, you may check it out and chose any suitable or as per your family preference. Do include it into your diet, it’s one of healthiest dish and is easy to prepare.
** Here is my recipe for “Garlic Seasoned and Mustard- Curry Leaves Seasoned- Whole Masoor- Gardudde Saar Upkari (Whole Red Lentil- Bottle Gourd Curry)” … My Style, try it with your choice of seasoning, tastes wonderful …
** Wash well and soak 1-2 cups of whole masoor/ red lentil overnight or for 8 hours. Wash and drain off all water and then add it into a pressure cooker along with water say about one inch above the level of the masoor and pressure cook to 4 whistles on medium heat. Now pressure cook the masoor in medium heat for 2-3 whistles, lower the heat and further cook for 5 minutes, while doing so if a few times the whistle blow do not worry, it’s ok. Now remove from fire and let cool, till the pressure drops on its own.
** Note : If you have not soaked whole masoor/ red lentil, just wash it and add it in pressure cooker with about approximately 3 cups of water. If you have time it is always better to soak the whole masoor/ lentil in water overnight or for at least 2-4 hours. If not do not worry you just need to cook it to a few more pressure cooker whistles to get it properly cooked. You can also sprout the Masoor and use the same.
** Once the pressure in the cooker drops, open the lid and check if the masoor has cooked, it should have turned soft and mushy while remaining little bit whole. If not add in another half a cup of water, mix well and again pressure cook to 2 whistles and it will be done. If you have not soaked sometimes you may have to re-cook as pulses are sometimes unpredictable and may remain under-cooked.
** For saar upkari it is necessary that the pulses be cooked to a mushy consistency as we need it to be prepared into a thick dal sort of dish. Now add the contents into a vessel and check consistency after adding about 2 cups of water. Mix well, add in 5-6 green chillies (tarni mirsanga/ hari mirchi) slit lengthwise (+/- depending upon individual spice level and of the amount of masoor cooked), salt (namak/ meeta) to taste and bring to a boil. Lower the heat and simmer till it is well cooked.
** Method 1 ; For Garlic/ Losun/ Lehsun Seasoning/ Panna/ Tadka : Heat 1-2 tblsp of coconut oil (nariyal tel/ narlel tela) in a small pan, when hot add in crushed 8-10 garlic (losun/ lehsun) slightly crushed with skin on and fry until it evebkt turns slightly brownish in color (shown in picture) and then pour it over the simmering saar upkari. Remove from fire and keep it aside covered for the flavors of the garlic to be infused well into the curry say for about 10-15 minutes and its done.
** Method 2 ; For Mustard Seeds- Asafoetida- Curry Leaves Seasoning/ Panna/ Tadka : Heat 1 tblsp of coconut oil (nariyal tel/ narlel tela) in a small pan, when hot add 1 tsp of mustard seeds (rai/ sasam), when they begin to splutter add ½ to 1 tsp of Asafoetida (hing) powder and 10-12 fresh curry leaves (kadipatta/ karbevu) and fry for half a minutes. Pour over simmering curry, remove from fire and keep it aside covered for flavors to be infused well into the curry say for about 10-15 minutes and its done.
** Note : For both the above seasonings you can add 1-2 dry red chillies (sukki mirsanga) broken into small pieces too, I have not added.
** The curry is now done and ready to be served. On resting the saar upkari may thicken up a bit and If too thick, you can add in some boiling water, check and add salt if necessary, mix well and then serve the same steaming hot for best in taste.
** “Garlic Seasoned and Mustard- Curry Leaves Seasoned- Whole Masoor- Gardudde Saar Upkari (Whole Red Lentil- Bottle Gourd Curry)” is done and ready to be served with rice along with any other favorite dishes of your choice. Though this curry tastes best served with rice, if for any reason you are avoiding rice you can always serve it with roti/ paratha too in which case keep the texture of the curry slightly thicken. If non. Vegetarian then add in some fish fries if vegetarian some podi/bajia while serving along along with some simple vegetable bhaji during meals. An awesome combo meal if you serve it in this manner and your family and friends will enjoy the same. Do try this simple saar upkari as it is very easy, simple, healthy and tummy filling one.
** I once again repeat that the 2 methods or seasoning mentioned are to be followed either one only and not both. I have shared separate picture for the same, so plz. Do not add in both. During spiritual days or on festive days we usually avoid onion- garlic- non. Veg and those days usually the method of using mustard seasoning or just hing seasoning is followed in most homes, you may follow any you desire.
** Important Note : In most GSB Konkani Saraswat homes Asafoetida/ Hing is used in gum form which is either added a small piece in seasoning which is then used in grinding of masalas or "Hing Uddaka" is added, the method of which I am sharing below. However, if you do not have it, then add the powder while seasoning.
Hinga Uddaka/ Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing or have never used or seen it, check out the pictur collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** Given below are a few links to “Saar Upkari” prepared with Masoor and a common link to all, which you can check up on and try out as and when convenient keeping in mind your family choices …
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