Rasam
Rasam is a soupy daal which is the traditional accompaniment to Dosas. You can add any seasonal vegetables you like to the Rasam if you want to make it into a one pot meal. Green beans, cubed squash, peas, new potatoes or courgettes all taste great.
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Rasam
Serves: 4
Dietary: Vegan, Gluten Free
Ingredients:
- 1 thumb sized piece of ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp sunflower oil
- 50g red split lentils, rinsed
- 1 tsp turmeric
- 2 tsp sambhar powder
- 400ml water
- 4 tomatoes, quartered
- 2 tbsps tamarind liquid (and more to taste)
- 2 green chillies, kept whole but split and de-seeded
- To Taste: jaggery, tamarind, salt and lemon
Tempering:
- 1 tbsp sunflower oil
- 2 red chillies, split, de-seeded
- 1 tbsp mustard seeds
- 6 curry leaves
Method:
- Heat the oil and stir fry the ginger and garlic until fragrant.
- Add the lentils, turmeric, sambhar powder, water, tomatoes and tamarind liquid and green chilli.
- Simmer for about 20 minutes, then season to taste with salt and a squeeze of lemon and set aside.
Tempering:
- Heat the sunflower oil in a frying pan and add the chillies, mustard seeds and curry leaves.
- When the mustard seeds start to pop, pour the hot oil over the lentil mixture.
Bite-sized video by Rob Wicks of eatpictures.com.