Indian
Indian - Biryani and Rice
Rasam Pulao
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 2 cups cooked rice
- • 1 lemon-sized ball of tamarind, soaked in 1 cup warm water
- • 2 tomatoes, mashed
- • 2 tsp rasam powder
- • 1 tsp mustard seeds
- • 10 curry leaves
- • 1 tbsp ghee
- • 1/4 tsp asafoetida
- • 2 tbsp cooked toor dal
Preparation Steps
1
Phase 1
Squeeze the tamarind thoroughly and discard the pulp, keeping the extract.
2
Phase 2
Boil the tamarind extract with the mashed tomatoes, rasam powder, and salt for 8 minutes until the raw smell fades.
3
Phase 3
Add the mashed cooked dal and simmer 3 minutes without boiling hard.
4
Phase 4
Heat the ghee, pop the mustard seeds with the curry leaves and asafoetida, and pour over the rasam.
5
Phase 5
Pour the hot rasam over the cooked rice, fold gently, and rest 5 minutes before eating.