Whole Dry Beans or Sprouted Beans Saaru

Whole Dry Beans or Sprouted Beans Saaru

Ingredients:

• Reserved water from the cooked dry beans (moong, pinto, garbanzo, kidney beans, ಹುರಳಿ  ಕಾಳು, any sprouted beans)
• 1 tsp salt

Variety 1

• 1 tsp of Rasam powder (MTR, home made or any brand)
• 1/2 tsp of tamarind paste (from any brand jar)

Variety 2

• 4 green slit chilies
• 1/2 lemon freshly squeezed juice
• 1/8 tsp grated ginger (optional)

Garnishing ingredients:

• 1 tsp of mustard seeds 
• 1/8 tsp turmeric(optional)
• 1/8 tsp hingh(optional)
• 1 tsp of oil or ghee
• 1/8th cup of chopped cilantro or curry leaves
• few curry leaves (optional)

To Sprout Beans:

Soak maybe 1 cup of any combination beans for 6 to 8 hours.  Drain all the water, and tie the drained beans in a cheese cloth (or a thin cotton towel) and place a heavy object on it over night. By morning it would have sprouted. Or else hang tied cheese cloth with the beans dangling overnight to sprout the beans.

Cook the sprouted beans (or can use pre-soaked beans without sprouting) thoroughly in plenty of water. Decant and reserve the water to make rasam. The cooked beans can be used in salads or huli.

Method

Variety 1
Boil the reserved water. The reserved water is pretty thick and dark in color. Dilute as needed, add salt rasam powder, tamarind and bring to a boil. The rasam content should be about 2 cups.

Variety 2

Boil the reserved water. The reserved water is pretty thick and dark in color. Dilute as needed, add ginger, green chilies, salt and bring to a boil. Turn off the heat and mix in the lemon juice.The rasam content should be about 2 cups.

Garnish:

Heat oil/ghee and splatter the mustard seeds. Add turmeric and hingh. Pour the garnish into the the rasam. Add chopped cilantro and or curry leaves for a distinctive flavoring.

Serving Tips: 

Serve hot with rice or as a hot spicy soup.