Chono sijaylaelae udukka rasam (Rasam from bengal gram pulse stock) is another recipe which healthy as well as nutritious. This is served along with rice. If you do not have any vegetables you can happily prepare this dish along with rice. It is a bit spicy so you can just sip it when you have a blocked nose and cold. So next time onward if you are pressure cooking Bengal gram see that you do not throw away the cooked water. You can use it in the preparation of this recipe. No onion and garlic have been used in the recipe.
Ingredients
You need
- 1 cup of Chon sijaylaelae uddak (Bengal gram pulse stock)
- Salt to taste
- A few coriander leaves
For seasoning
- 1 tbspn coconut oil
- A small spoon mustard
- A small spoon red chilli powder (or depending on your spiciness level)
- 10 to 12 pepper corns (Crush and use)
- 1 sprig curry leaves
Pour one cup of Chon sijaylaelae uddak (Bengal gram pulse stock) into a vessel. Add salt if you if have not added salt while cooking the Bengal gram. Allow it to boil.
Once boiled remove from flame and do the seasoning as follows: Heat oil in a kadai and add mustard seeds. When they splutter add the curry leaves. Now switch off the flame and add red chilli powder and crushed pepper corns sauté for second and pour on top of the boiled chon sijaylaelae uddak (Bengal gram pulse stock). Garnish with coriander leaves.
Your Chono sijaylaelae udukka rasam (Rasam from bengal gram pulse stock) is ready to be served.
Serve hot along with rice or sip it hot.
