Indian
Indian - Curries and Gravies
Rasam
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
- • 1/4 cup toor dal, cooked and mashed
- • 3 tomatoes, finely chopped
- • 1 tbsp tamarind extract
- • 1 tbsp rasam powder
- • 1/4 tsp turmeric powder
- • 2 tsp ghee
- • 1 tsp mustard seeds
- • 10 curry leaves
- • 1/4 tsp asafoetida
Preparation Steps
1
Phase 1
Combine the tamarind extract, tomatoes, turmeric, mashed dal and 2 cups water with salt in a pot.
2
Phase 2
Boil 10 minutes until the tomatoes collapse and the rasam turns frothy.
3
Phase 3
Stir in the rasam powder and simmer 2 minutes, then switch off the heat.
4
Phase 4
Heat the ghee and pop the mustard seeds, then add the curry leaves and asafoetida.
5
Phase 5
Pour the tempering over the rasam, rest 5 minutes and serve with steamed rice.