Bassaru and Kaalu palya (Rasam and curry made from stock of boiled pulses/beans)

For 4 people :
Ingredients :
1. 200 gm sessile joyweed(Honagonne soppu)
2. 100 gm cowpea (Alasande kaalu)
3. 1 cup grated coconut
4. 2 table spoon rasam powder
5. 2 table tamarind paste.
6. Jaggery and salt according to taste.
7. Oil , mustard seed and curry leaves for tempering
8. 5-6 garlic cloves
9. One small onion roughly chopped
10. One cup toor dal.

Method of preparation for rasam :

1. Shallow fry finely chopped sessile joyweed in a vessel with 2 tea spoons of oil..
2. Pressure cook soaked cow pea(should be soaked 2-3 hrs prior cooking) and toor dal separately .
3. Keep the stock of the boiled cow pea aside.
4. Grind coconut,garlic cloves,onion,2-3 table spoons of the boiled cow pea and joyweed.
5. Heat a vessel and add oil,mustard and curry leaves to make the seasoning.
6. To this add the cow pea stock and the grinded paste and 2 table spoons of rasam powder.
7. Add jaggery and salt according to taste and boil for 2-3 min.


Method of preparation for Curry:

1. Heat a pan , add oil, mustard seeds for seasoning.
2. Add boiled toor dal(should not be like a paste), cow pea and cooked joyweed.
3. Add salt and mix.
4. Heat the pan for 2-3 min.


Note: I have used Sessile joyweed and Cow pea.Both can be changed to any other leafy vegetable
and pea respectively.U can also combine different varieties of the same.