Vegetable Saagu

Saagu is a traditional Karnataka dish that is usually made with a mix of vegetables. Like Aviyal is to Tamilian cuisine, Saagu is to the Kannadigas. The nutritious combination of vegetables and lentils, the blend of freshly ground spices and the aroma of the whole mixture boiling wafting through the air bring back childhood memories for me. This dish is passed on from generations. My grandmother used to make it for my mom and now my mom makes it for me!
I know of several recipes for Saagu. But my favorite ones that are part of my recipe collection are – my mother in law’s Vegetable Saagu and my mom’s Vegetable Saagu. This is my mom’s version of this dish. This dish can be served with Chapathi, Poori or even Rice.

Mixed Vegetable Saagu

Ingredients:
2 cups Mixed Vegetables (Chopped green beans, Chopped Carrots, Peas, Lima Beans, Peeled and Cubed Potatoes)
2 Medium sized Tomatoes – Chopped into cubes
1 big tbsp Moong Dal (spilt green gram dal)

For the Masala Paste:
1 tbsp Coriander Seeds or Dhania
1 tsp Channa Dal
1 tsp Urad Dal
1 tsp Black Peppercorns
6 Dry Red Chillies
a pinch of Hing or Asafoetida
2 tbsp Grated fresh Coconut

For Seasoning:
2 tsp Oil
1 tsp Mustard seeds
a few curry leaves
1 dry red chilli

Method:
1. Combine all the chopped vegetables, the Moong dal and the Tomatoes in a pressure cooker or a pressure pan. Add about 3 cups of water and pressure cook for 1 whistle. Cool.
2. Meanwhile combine all the ingredients for Masala paste, except the fresh coconut, in a sauté pan, add ½ tsp Oil and roast on a medium flame for about 5 minutes.
3. Grind the roasted ingredients with the fresh coconut and about ½ cup of water into a smooth paste.
4. Add the cooked vegetables, the ground Masala paste, salt and the curry leaves and boil for about 10 minutes on a medium flame. Add water to the gravy to thin it if needed.
5. Season with Mustard seeds, curry leaves, dry red chillies and a pinch of hing.
6. Serve hot with Chapathis, Puri or Rice.

Mixed Vegetable Saagu