Kadala neeru and panikoorka ( Mexican Mint)leaves rasam

A new rasam recipe. I pressure cooked kadala (Bengal gram) for sautéing. Today got two cups of water. The water is having protein in it. So thought of preparing rasam which can be served with rice or drink as a soup.

Ingredients 

Bengal gram cooked water 2 cups,

Tamarind a little, soaked in a 1/2 cup water, squeezed and sieved, 

Rasam powder 2 tsp,

Salt to taste,

Cooked bengal gram 1/4 cup,

Panikoorka ( Mexican mint)5-7 leaves.

Coconut oil 2 tsp,

Mustard seeds 1/4 tsp,

Dried red chilli 2, broken,

Shallots 3, garlic cloves 4, both chopped finely.

Heat the oil in a shallow pan, drop in mustard seeds, allow to crackle, add red chilli pieces, followed by shallots and garlic, sauté till tender, add salt and the rasam powder, sauté for 20 seconds till fried. Add the bengal gram water, allow to boil, add the cooked Bengal gram (Kadala) and panikoorka leaves. Off the flame. Serve with rice or serve as soup. The panikoorka leaves are having medicinal properties to fight cold and cough. It eases digestion. It gives special aroma and taste to the dish.