Aloo Saagu | Karnataka-Style Potato & Mung Dal Curry

A silky, comforting curry that's the perfect companion to rava idli, kadabu, poori, or chapati

This is how it began. Not with hunger exactly, but with the memory of hunger. With the ghost of my mother's kitchen. With the warmth of a hug. The saagu doesn't announce itself. It arrives quietly, the way important things do—in small brass vessels, in chipped enamel bowls, in the silence of a morning where there is lingering fragrance of jasimine/dundu mallige that opened last night. 

This saagu doesn't shimmer or glisten or demand to be seen. It's simple. Yellow with turmeric. Thick with the collapse of potatoes and mung dal into each other. Flecked with curry leaves that have become one with the pot .

And yet.

In that unremarkable bowl lives an entire cartography of belonging. The coconut milk stirred in at the end—always at the end, always off the flame—is a kind of tenderness. The way the dal breaks down, loses its shape, becomes something new? 

Some recipes are about feeding people. This is the one you make for a quick treat, and your guests will leave content. In Karnataka, saagu holds a special place at the breakfast table. It's the natural partner to soft, pillowy kadabu (steamed rice dumplings), crispy-edged rava idlis, or even a stack of hot pooris. The saagu doesn't mind. It accompanies. It yields. It does the quiet work of making other things better. 

This version comes together in under 20 minutes, making it perfect for weekday mornings or lazy weekend brunches.

Ingredients

For the base:

• ⅓ cup mung dal (hesaru bele)

• 2 small yellow potatoes, peeled and chopped

• 3 cups water

For the tempering (oggarane):

• 1 tablespoon ghee

• ½ teaspoon mustard seeds

• ½ teaspoon cumin seeds

• 6 fresh curry leaves

• 3 green chilies, slit lengthwise

• 2 dried red chilies

• 1 small onion, diced

• 1 large vine-ripened tomato, chopped

• ¼ teaspoon turmeric powder

To finish:

• 2–4 tablespoons coconut milk

• Salt to taste

Instructions

Cook the dal and potatoes. Wash and rinse the mung dal until the water runs clear. Add it to a pot along with the chopped potatoes and 3 cups of water. Bring to a boil, then simmer for about 12 minutes until both the dal and potatoes are completely soft and beginning to break down.

Prepare the tempering. While the dal cooks, heat ghee in a small skillet over medium heat. Add the mustard seeds and wait for them to splutter and pop. Immediately add the cumin seeds, curry leaves, green chilies, and red chilies. Let them sizzle for just a few seconds until fragrant.

Build the flavor. Add the diced onions and sauté until they turn golden and lightly caramelized around the edges. Stir in the tomatoes and turmeric powder, mixing well. Cook for another 2 minutes—you want the tomatoes just softened and barely falling apart, not completely mushed.

Bring it together. Pour the entire tempering mixture into the pot with the cooked dal and potatoes. Add more water to reach your desired consistency (remember, saagu thickens as it sits). Season generously with salt and bring everything to a gentle boil.

Finish with coconut milk. Turn off the heat and stir in the coconut milk. This step is important—adding coconut milk off the heat preserves its delicate sweetness.

Serving Suggestions

In Karnataka, saagu is traditionally served alongside:

Rava Idli — These semolina-based idlis are lighter and slightly more textured than their rice-based counterparts. Their mild flavor makes them the perfect canvas for soaking up spoonfuls of saagu.

Kadabu — Soft, steamed rice flour dumplings that are a beloved Karnataka specialty. Their pillowy texture and subtle sweetness pair beautifully with the savory, creamy saagu.

Poori or Chapati — For a heartier meal, tear off pieces of hot poori or chapati and scoop up the saagu.

Cook's Notes

On the tomatoes: A good vine-ripened tomato makes all the difference here. You want that balance of sweetness and acidity to brighten the earthy dal.

On consistency: Saagu should be pourable but not thin like soup. It thickens considerably as it cools, so err on the side of slightly looser when you finish cooking.

On the coconut milk: I sometimes use just 2 tablespoons for a lighter version, or the full ¼ cup when I want something richer. Adjust to your taste.

On spice: Three green chilies give a gentle warmth. If you love heat, add more—this dish can handle it.

Why This Recipe Works

The magic of saagu lies in its simplicity. Mung dal breaks down into a creamy, protein-rich base. Potatoes add body and comfort. The tempering—that fragrant sizzle of mustard seeds, curry leaves, and chilies in ghee—infuses the whole dish with warmth. And that final swirl of coconut milk? It rounds everything out, transforming humble ingredients into something quietly special.

This is the kind of recipe that becomes muscle memory, the kind you make without measuring, adjusting by feel and taste. It's breakfast food, comfort food, everyday food—and it's exactly what a good saagu should be.

Always Serve hot, with love.

Savitha