Rasam

Girl from India's Note:

This is one way I make Rasam (a tamarind based gram soup like dish which can be served with simple steamed rice and a vegetable and also a meat side dish or also as an accompaniment)This recipe is from the Compilation of recipes from the Master Chefs of India.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 100 g red gram, split
• 1 tablespoon oil
• 5 g mustard (1 tsp)
• 5 whole dried red chilies
• 10 curry leaves
• 1 g asafetida powder
• 2 tablespoons garlic, crushed
• 1 teaspoon turmeric powder
• 2 -3 tomatoes, quartered
• 3 -4 peppercorns, crushed
• 1 green chilies
• 1/2 cup tamarind pulp (100 gms)
• salt

Directions:

1. Heat oil.
2. Add the mustard seeds, as soon as they splutter add the red chillies (whole), curry leaves, asafoetida and garlic and saute for 2 mins.
3. Add the turmeric, red gram, tomatoes, peppercorns, green chilli, tamarind pulp and salt.
4. Mix and add 2-3 cups of water.
5. (if using pressure cooker add 2 cups and if cooking open add 3 cups).
6. Bring to a boil and simmer till dal is tender and soft.
7. Garnish with cilantro.
8. Serve hot.

Reviews

[Zaccaria]

i enjoy rasam with the red gram much more than others i have tried. i do love this with additional garlic and rice!! thanks for posting!

[Jenny Sanders]

Very nice! I thought the tamarind was a little too predominant, but it should be noted that I could only get dried curry leaves, which didn't seem to have a lot of flavour. I also left out the asafoetida. Fay says not to keep lentil dishes around too long, but I thought this was better for lunch the next day - the flavours seemed to have blended and mellowed.