Okay, folks, let’s talk about something close to my heart—food! More specifically, a dish that’s been a staple in my family for generations: Devasthana Saaru. This isn’t just any recipe; it’s a journey back in time, a taste of tradition, and a warm hug in a bowl. So, I decided to recreate this magic in my kitchen, and let me tell you, it was an experience.
I started by gathering all the stuff I needed. Now, this is where it gets real. I’m talking about lentils, a bunch of spices, and some veggies. I laid everything out on my kitchen counter, feeling like a chef on one of those cooking shows. I’ve got my toor dal, some mustard seeds, cumin, fenugreek seeds, a pinch of asafoetida, curry leaves, and a few other bits and bobs. I even found some fresh coconut because, why not? It’s all about getting that authentic flavor, you know?
The first thing I did was wash the lentils. I gave them a good rinse until the water ran clear. Then, I popped them into my trusty pressure cooker with some water and turmeric powder. While the lentils were getting all soft and mushy, I moved on to the spices.
In a small pan, I heated up a bit of oil. I tossed in the mustard seeds and waited for them to start spluttering—it’s like a mini firework show in your pan. Next, I added the cumin seeds, fenugreek seeds, and the asafoetida. The aroma that filled my kitchen was just heavenly. I also threw in some dried red chilies and curry leaves for that extra kick and fragrance. I stirred it all together until everything was nicely roasted and fragrant.
Now, for the fun part. I took out my trusty mixie (that’s what we call a blender or grinder where I come from) and ground the roasted spices into a fine paste. I added a bit of water to help it along. I also grated some fresh coconut and ground that separately with a little water to make a smooth paste.
Once the lentils were cooked, I mashed them up a bit. I mixed in the ground spice paste and the coconut paste. Then, I added some tamarind water for that tangy twist, and a bit of jaggery to balance out the flavors. I let this mixture simmer on low heat, stirring occasionally. You want all those flavors to meld together and become one delicious concoction.
After about 15-20 minutes of simmering, the Saaru was ready. I seasoned it with salt to taste and gave it a final stir. The consistency was just right—not too thick, not too thin. Just perfect.
The Final Touch
I garnished the Saaru with some fresh coriander leaves. The vibrant green against the deep, rich color of the Saaru was a sight to behold. I served it hot with some steamed rice, and boy, was it a treat! Each spoonful was a burst of flavors—spicy, tangy, and a hint of sweetness. It was like a party in my mouth!
Here’s a quick rundown of what I used:
- Toor Dal: 1 cup, washed and cooked
- Spices: Mustard seeds, cumin seeds, fenugreek seeds, asafoetida, dried red chilies, curry leaves
- Coconut: 1/2 cup, freshly grated and ground
- Tamarind Water: 1/4 cup
- Jaggery: A small piece
- Salt: To taste
- Coriander Leaves: For garnish
Making Devasthana Saaru was more than just cooking; it was about connecting with my roots and bringing a piece of tradition into my home. I hope you give it a try and experience the same joy I did. Trust me, it’s worth every bit of effort!
Stay tuned for more kitchen adventures, folks. Until then, happy cooking!
