“Barshe Dhanya- Gardudde SaarUpkari (Mixed Pulses- Bottle Gourd Patla Bhaji)” … it is always heartwarming to have a simple meal of garlic tempered saarupkari along with some pickle or papad/ bajo … there are plenty of saarupkari dishes in GSB Konkani Saraswat Cuisine and each one imparts a unique taste of its own … here is flavorful saarupkari with mixed pulses (whole moong- kulith- masoor/ green gram- horse gram- red lentil) often prepared in Mumbaikar’s home with addition of bottle gourd … tastes best served with rice/ roti during meals ... Yummilicious ...
** Before my non-GSB friends begin to wonder what is “Barshe Dhanya” let me just inform you that it is a Konkani/ Amchigele word that means mixed pulses. Barshe is mixed and Dhanya is off course pulses.
** SaarUpkari/ patla bhaji is a simple common dish from GSB Konkani Saraswat Cuisine prepared with root tubers as well as whole pulses like moong (green gram), kulith (horse gram), masoor (red lentil), bagado (moth beans), alsandebee (chawli/ black eyed bean), tambadebee (red bean/ rajma) etc. Amma often prepared saarupkari as it is and ddition of veggie along with the pulses is something I learnt after my marriage and settling in Mumbai. Gardudde/ Bottle gourd is one veggie that compliments every pulse so well that it enhances the taste of the saarupkari and I always add them. Again, seemebadanekayi (chayote squash) or laal bhopla (pumpkin) too goes well.
** I have shared plenty of saarupkari prepared with pulses/ beans/ tubers etc in my Blog here before. While most of the saarupkari with pulses are almost same it is the tempering added that makes the difference at times. I follow garlic tempering most of the time as it is very aromatic, however on days that I wish to follow a satvic diet I move over to simple mustard- curry leaves tempering though my favorite is always garlic based ones. I am sharing a few links below which you can follow to check up on the little differences in which it is prepared too. Without running into more details, let’s move on to the recipe of this particular saarupkari which is very simple and easy to cook.
** I am eager to try more combos and hopefully will share them as soon as I try. Mixing of pulses is again a recipe I learnt after settling in Mumbai from my relative aunt. She used to prepare a combo of whole moong and masoor, which I found interesting. Again, there were a few more combinations in which she prepared which were all interesting, In fact here in grocery stores too you get ready packets of mixed dal or pulses to be prepared, all you need to do is soak them, cook and relish. Mumbaikars rock when it comes to cooking dishes from all over the country or should I say world.
** One interesting point suggested to me by friend Lucy was to always include a veggie to not only saarupkari but to fish curries too, which was not a followed practice in my home. The next time you prepare any saarupkari remember to add in a few pieces of fresh gardudde (bottle gourd), trust me it not only turns the dish healthier but it is tasty too not to mention the aroma of garlic tempering/ seasoning. Here as mentioned above I have used a combo of three pulses ie whole moong+ kulith+ masoor (green gram+ horse gram+ red lentil) that gel well with each other, try it, sure to be loved by all.
** Here is my recipe for preparing “Barshe Dhanya- Gardudde SaarUpkari (Mixed Pulses- Bottle Gourd Patla Bhaji)” … My Style …
** Ingredients :
Whole Moong/ Green Gram/ Hesaru Kaalu : ¼ cup
Kultih/ Horse Gram/ Huruli Kaalu : ¼ cup
Whole Masoor/ Red Lentil/ Chanangi Kaalu : ¼ cup
Gardudde/ Bottle Gourd/ Sorekayi/ Lauki : 250 gms
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 4-5
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2-3 tsp
Garlic/ Losun/ Lehsun/ Belluli : 8-10 cloves with skin
Dry Red Chilly (any) : 2-3
** Wash and soak moong- kulith and moong together in plenty of water overnight or for 8 hours. Drain off the water, rinse well and then add it into a pressure cooker along with water say about two inches above the level of the pulses and pressure cook to 3-4 whistles on medium heat. Let the pressure in the cooker fall on its own after which open the lid and check if the pulses are cooked well, keep ready aside.
** Note : Always soak the whole pulses overnight or for minimum 6-8 hours for healthier option of consumption of the same. I often come across recipes where the pulses are directly pressure cooked for long time or a pinch of soda is added both of which are not good for health was what my Amma always said and so do health specialist now, so be careful. All it needs is a little bit of planning ahead.
** For saarupkari it is necessary that the pulses be cooked well to a very mushy consistency as to be prepared into consistency of thick dal. Remove and add the pressure cooked pulses into a vessel and keep it aside. You can churn it a little bit to get a thicker textured saarupkari, I do so and it turns out dabdabi (thick).
** Peel off the outer skin of gardudde/ bottle gourd and cut it into 1 inch sized cubes. Wash and add them into the same pressure cooker pan along with required amount of water and pressure cook on high to 1 whistle only. Let the pressure fall on its own and when able to open the lid do so and check if it is cooked (usually it does).
** Add the cooked bottle gourd pieces along with cooked water to the cooked pulses in the vessel and mix well. Check the consistency and add water if required and mix well. Cut the green chillies lengthwise (+/- depending upon individual spice level) and add to it along with salt to taste and bring to a boil stirring often to avoid being burnt at the bottom. Lower the heat and simmer until it is well cooked.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add in garlic (slightly crushed with skin on) and fry until it evenly turns slightly brownish in color. Add dry red chilly cut to pieces, fry for a few seconds only. Remove and pour it over the simmering saarupkari and mix well. In GSB homes we prefer addition of crushed garlic with skin, you may peel off the skin if desired.
** Note : Addition of red chillies in tempering is Optional and I often skip it by adding a few extra green chillies to the saarupkari itself. You may chose any way you want to cook the saarupkari, either way it tastes great.
** Remove and keep it aside covered to rest for the flavors of the garlic and the chilly aroma to get blended in well, for say about 20- 30 minutes or an hour and then it is ready to be served. If you find the saarupkari too thick while serving, you can add in some boiling water and mix before serving the same.
** “Barshe Dhanya- Gardudde SaarUpkari (Mixed Pulses- Bottle Gourd Patla Bhaji)” is done and ready to be served. Tastes best served with rice along with any other side dishes of your choice. I have shared plenty of similar types of saarupkari with different type of pulses with either losun/ garlic tempering or mustard- curry leaves, you may chose any that you prefer. I served it with rice along with cashew fruit- jackfruit seed- potato curry and chilly papad and it was a fantastic meal. Do try this simple saarupkari and enjoy with your family and friends, I am sure they will love it. Remember to serve it steaming hot slightly thicker consistency than dal, for best of taste.
** I must mention here that addition of gardudde/ bottle gourd is a matter of choice, however, I insist you add it and check out the taste for yourself, I am sure you will never turn back to only pulses one’s then. You can also replace bottle gourd with seemebadanekayi (chow chow/ chayote squash) or pumpkin (laal bhopla/ dudde). Just add any one of these they all enhance the taste of the otherwise simple SaarUpkari. Remember addition of nutritious veggies makes the dishes that much more healthier. These days children are fussy of eating veggie, these are simple methods of making them savor it.
** Sharing common link to all “SaarUpkari” recipes shared in the Blog before which includes similar recipes, you can browse them in leisure and try out that which appeals to you and that which is convenient keeping in mind your preferences ….
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