Rasams Recipes - Rasam

Ingredients

• 45 ml/3 tbsp red lentils

• 2 tomatoes, cubed

• 15 ml/1 tbsp tamarind pulp (see recipe)

• 2.5 ml/1/2 tsp asafoetida

• 10 ml/2 tsp rasam powder

• salt

• 600 ml/1 pt/2 1/2 cups water

• 10 ml/2 tsp ghee

• 5 ml/1 tsp mustard seeds

• 2.5 ml/1/2 tsp cumin seeds

• 1 dried red chili, halved

• 2-3 curry leaves

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

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Method:

1. Cook the lentils in water for about 1 hour until tender. Drain and set aside. Put the tomatoes, tamarind pulp, asafetida, rasam powder and salt  into a pan.

2. Add 250ml/8 fl oz/1 cup of water and bring to the boil, crushing everything together. Simmer for 15 minutes. Add the cooked lentils and remaining water and bring to the boil.

3. Heat the ghee and add the remaining ingredients except the coriander. Fry until the mustard seeds start crackling then stir into the rasam.

4. Serve hot everything together. Simmer for 15 garnished with coriander.