Black Eyed Beans Rasam - Alsandhalu Rasam - Karamani Rasam

After a nearly two week hiatus, I am back again with a simple yet different recipe. I made rasam with a twist. The original recipe is of Mysore Rasam. But instead of toor dal, I added black-eyed beans (Alsandhalu/ Karamani). Sounds eccentric? But it tastes good...and it is a relief from the soaring dal prices...Let me get to the recipe:

Recipe:

Ingredients:

For Powder:

Toor Dal - 2 Teaspoons
Channa Dal - 2 Teaspoons
Black Pepper - 1/4 Teaspoon
Coriander Seeds - 2 Teaspoons
Dry Red Chilli - 1
Dry Coconut - 1 Teaspoon

Tomato - 2 Medium ones
Water - 4 Cups

Boiled Black-eyed Beans - 3 Tablespoons
Turmeric - A pinch

Salt - As per taste

Seasoning:

Mustard Seeds - 1 Teaspoon
Curry Leaves - 6 to 7
Oil - 2 Teaspoons

For Garnishing:
Coriander (Chopped) - 1 Tablespoon

Soak black-eyed beans for about 6 hours and pressure cook till very soft. Mash and keep aside. Chop tomatoes into little cubes, add 4 cups of water, a pinch of turmeric and cook till done. Roast all the ingredients one by one, except coconut under the For Powder section and grind to a fine powder.

Add 3 tablespoons of the mashed beans to the cooked tomatoes and add the powder. Add salt to taste and cook for 5 more minutes. Heat oil and add mustard seeds and curry leaves. After they splutter, add it to the rasam and serve.