When it comes to everyday food, a lot of consideration has to go in so as to make the menu interesting, non monotonous as well as healthy. Making the same repetitive stuff everyday makes people to just boycott it. And there should be some change in the menu and in the taste. That does not mean we can ignore the nutrition part as well.
This is one recipe which is totally different from the usual rasam and filled with protein and is loved by everyone. A rasam with whole moong and better, with sprouted ones! Keeping some sprouted moong really helps to quickly dish up these two - a rasam and a palya/usli/sundal. Make s great combo for a simple wholesome meal.
Hesaru kalu Saru / Sprouted Green gram Rasam
Preparation time : 10 min (apart from the soaking and sprouting time)
Cooking time : 30 min
Serves : 4
Ingredients:
Green gram / Whole Moong / Hesaru kalu - 2 cups
Curry leaves - 2 sprigs
Coconut - 1 Tbsp, grated
Onion - 1 small, chopped into chunks
Salt - 1 tsp or as per taste
Jaggery - 1 inch cube
Tamarind pulp - 2 tsp
Coriander - A few sprigs
For spice powder:
Coriander seeds - 1 Tbsp
Dry red chilies - 8-10 (byadagi or guntur variety based on your taste buds)
Cumin seeds - 2 tsp
Fenugreek /Methi seeds - ¾ tsp
Cinnamon - one small stick
Maratha Moggu - 2
For tadka / Oggarane
Cooking oil - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafetida - a small pinch
Method:
• Sprout the whole moong - soak it in water overnight, drain, cover loosely and keep aside for one day till it sprouts
• Cook it in pressure cooker along with the tomatoes with sufficient water till tender - it usually takes less than a whistle - switch off just as it starts to blow the first whistle or even earlier
• Meanwhile in a skillet, roast the spices under ‘Spice powder’ till aromatic
• Allow to cool slightly and grind to a smooth paste along with cooked tomatoes, raw onion and coconut. Add water to facilitate the mixie/blender
• Drain the cooked green gram and separate the liquid. Keep the gram aside for usli
• To the liquid, add tamarind pulp, jaggery, salt, ground paste, coriander and bring to boil.
• Adjust consistency by adding water if required. Let it boil for at least 10 minutes.
For tadka / Oggarane
• Heat the oil in a pan, add mustard seeds and cumin seeds and allow to splutter
• Add asafetida
• Garnish the rasam with tadka and a few coriander leaves
• Serve hot, with piping hot rice and ghee.
• It tastes great when cold too
Notes:
• Cooking in open vessel takes a lot of time and gas; I prefer doing it in pressure cooker, and carefully watching over and switching off in time
• You can use the usual rasam powder instead of roasting and grinding the spices, I generally do so which is faster too
• You can use un-sprouted moong too, in which case the time required to cook would be about 3 whistles
Ingredients:
Cooking time : 30 min
Serves : 4
Ingredients:
Green gram / Whole Moong / Hesaru kalu - 2 cups
Curry leaves - 2 sprigs
Coconut - 1 Tbsp, grated
Onion - 1 small, chopped into chunks
Salt - 1 tsp or as per taste
Jaggery - 1 inch cube
Tamarind pulp - 2 tsp
Coriander - A few sprigs
For spice powder:
Coriander seeds - 1 Tbsp
Dry red chilies - 8-10 (byadagi or guntur variety based on your taste buds)
Cumin seeds - 2 tsp
Fenugreek /Methi seeds - ¾ tsp
Cinnamon - one small stick
Maratha Moggu - 2
For tadka / Oggarane
Cooking oil - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafetida - a small pinch
Method:
• Sprout the whole moong - soak it in water overnight, drain, cover loosely and keep aside for one day till it sprouts
• Cook it in pressure cooker along with the tomatoes with sufficient water till tender - it usually takes less than a whistle - switch off just as it starts to blow the first whistle or even earlier
• Meanwhile in a skillet, roast the spices under ‘Spice powder’ till aromatic
• Allow to cool slightly and grind to a smooth paste along with cooked tomatoes, raw onion and coconut. Add water to facilitate the mixie/blender
• Drain the cooked green gram and separate the liquid. Keep the gram aside for usli
• To the liquid, add tamarind pulp, jaggery, salt, ground paste, coriander and bring to boil.
• Adjust consistency by adding water if required. Let it boil for at least 10 minutes.
For tadka / Oggarane
• Heat the oil in a pan, add mustard seeds and cumin seeds and allow to splutter
• Add asafetida
• Garnish the rasam with tadka and a few coriander leaves
• Serve hot, with piping hot rice and ghee.
• It tastes great when cold too
Notes:
• Cooking in open vessel takes a lot of time and gas; I prefer doing it in pressure cooker, and carefully watching over and switching off in time
• You can use the usual rasam powder instead of roasting and grinding the spices, I generally do so which is faster too
• You can use un-sprouted moong too, in which case the time required to cook would be about 3 whistles
Usli / Sundal
Cooked Green gram / Sprouted Moong - 1 1/2 cups
Coconut - 1 Tbsp, grated
Salt - 1 tsp or as per taste
Coriander - A few sprigs
For tadka / Oggarane
Cooking oil - 2 tsp
Mustard seeds - 1 tsp
Bengal gram dal - 1 tsp
Black gram dal - 1 tsp
Green chilies - 4-5 (based on your taste buds)
Curry leaves - 2 sprigs
Method:
• Heat the oil in a pan, add mustard seeds and allow to splutter
• Add the dals and stir till golden brown
• Add slit green chilies, curry leaves and sauté
• Mix in the cooked gram, add salt, grated coconut and stir well
• Garnish with a few coriander leaves chopped
• Serve with rice and rasam.
Coconut - 1 Tbsp, grated
Salt - 1 tsp or as per taste
Coriander - A few sprigs
For tadka / Oggarane
Cooking oil - 2 tsp
Mustard seeds - 1 tsp
Bengal gram dal - 1 tsp
Black gram dal - 1 tsp
Green chilies - 4-5 (based on your taste buds)
Curry leaves - 2 sprigs
Method:
• Heat the oil in a pan, add mustard seeds and allow to splutter
• Add the dals and stir till golden brown
• Add slit green chilies, curry leaves and sauté
• Mix in the cooked gram, add salt, grated coconut and stir well
• Garnish with a few coriander leaves chopped
• Serve with rice and rasam.
