Rasams Recipes - Ginger Rasam

Ingredients

• 45ml/3 tbsp red lentils

• 600 ml/1 pt/2 1/2 cups water

• 15ml/1 tbsp cumin seeds

• 5 ml/1 tsp black peppercorns

• 3 green chilies

• 5 cm/2 in ginger root, chopped

• 15ml/1 tbsp desiccated (shredded) coconut

• 15 ml/1 tbsp ground jiggery

• salt

• 10 ml/2 tsp ghee

• 5 ml/1 tsp mustard seeds

• 5ml/1 tsp cumin seeds

• 2.5 ml/1/2 tsp asafetida

• 1 dried red chili, halved

• 2-3 curry leaves

• 15ml/1 tbsp chopped fresh coriander (cilantro)

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Method:

1. Soak the lentils in half the water for 30 minutes. Grind the cumin, peppercorns, chilies, ginger, coconut, japery and salt to a fine paste then stir it into the lentils.

2. Add the remaining water, bring to the boil and simmer until the lentils are tender. Add some more water if the rasam becomes too thick during cooking.

3. Heat the ghee and fry the mustard and cumin seeds, asafetida, chili and curry leaves until the seeds start crackling.

4. Stir into the rasam and serve hot, garnished with coriander.