Indian
Indian - Dals and Soups
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
- • 2 tbsp tamarind pulp
- • 2 cups water
- • 2 tomatoes, chopped
- • 1 tsp whole black peppercorns
- • 2 tsp cumin seeds
- • 5 garlic cloves, crushed
- • 1 tsp mustard seeds
- • 2 tbsp ghee
- • 1 tsp salt
Preparation Steps
1
Phase 1
Coarsely crush the peppercorns, cumin seeds and garlic cloves with a mortar and pestle.
2
Phase 2
Boil the tomatoes with tamarind pulp, water and salt for 10 minutes until the tomatoes break down.
3
Phase 3
Add the crushed masala and simmer 5 more minutes until frothy; do not over-boil.
4
Phase 4
Heat ghee, pop the mustard seeds, and pour over the rasam.
5
Phase 5
Rest 5 minutes and serve hot as a soup or with rice.