Kattin Saar

Kattin saar is a kind of soup/curry that you eat with holige, rice or any meals. The “kat” is usually got from boiling lentils. Typically “kat” comes from boiling channa daal in water. However you can also use “kat” from black eyed peas (alasandi kat), hurali kat etc to make the saar below. I do not know if “kat” has an english name, so I will call it “lentil stock” (like the stock used in soups).


Mustard seeds, Cumin Seeds, Asafoteda, Garlic (pieces or crushed), curry leaves, dhania powder, jeera powder, garam masala powder, oil, tamarind water, jaggery, salt.


To Make “kat”:

  1.  Boil water and put washed chana in it.
  2. Continue to boil until the daal is soft and water is thick.
  3. Filter the water and keep aside (this water is called “Kat”).

You can also use “kat” from other lentils (kaal). In such cases, you cook the kaal in the cooker. Drain the water and use that as the “kat”.

To make the kattin saar: 

  1. In a vessel, heat oil. Once the oil is heated, turn the heat to low.
  2. Add mustard seeds, cumin seeds (after the mustard seeds crackle), asafoteda, garlic, dhania powder, jeera powder, garam masala powder in the oil.
  3. Add tamarind water, jaggery and salt.
  4. When this starts boiling, add the kat.
  5. Then add masale khara. If you do not have masale khara, you can add green chilli paste in the seasoning above.

Tips and Tricks:

  • Usually when you make holige, you use chana dal. So while cooking it, you boil it in water and drain extra water. Use that water to make kattin saar.

Typically Served With:

Holige, Kadabu, Rice


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