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.
And don't forget to check out our
upcoming Indian classes!
Dietary: Vegan Option, Gluten Free
Ingredients: 1 thumb sized piece of ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 tsp sunflower oil or ghee 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
1 tbsp sunflower or ghee 2 red chillies, split, de-seeded 1 tbsp mustard seeds 6 curry leaves
Method: Heat the ghee 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.
Heat the sunflower oil or ghee in a frying pan and add the chillies, mustard seeds and curry leaves. When the mustard seeds start to pop, pour the hot ghee over the lentil mixture. VIDEO
Rob Wicks of @eatpictures