Rasams Recipes - Spicy Lentil Rasam

Ingredients

• 75 g/3 oz/1/2 cup red lentils

• 30 g/1 1/2 oz/1/4 cup green lentils

• 10 ml/2 tsp oil

• 15 ml/1 tbsp coriander (cilantro) seeds

• 5ml/1 tsp cumin seeds

• 5 ml/1 tsp black peppercorns

• 2 dried red chilies, halved

• 10 ml/2 tsp split black beans

• 2.5 ml/1/2 tsp asafetida

• 45 ml/3 tbsp desiccated (shredded) coconut

• 4-5 curry leaves

• 10 ml/2 tsp ghee

• 5 ml/1 tsp mustard seeds

• 5ml/1 tsp cumin seeds

• 1 tomato, chopped

• pinch of ground turmeric

• 450 ml/3/4 pt/2 cups water

• salt

• juice of 1 lemon

• 1 hunch fresh coriander (cilantro), finely chopped

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Method:

1. Cook the lentils in boiling water for about 1 hour until tender then drain and set aside.

2. Heat the oil and fry the coriander and cumin seeds, peppercorns, 1 red chili, the split beans and asafetida until lightly colored. Add the coconut and 2-3 curry leaves and grind to a fine paste using a very little water.

3. Heat the ghee and fry the mustard and cumin seeds, the remaining chili and curry leaves until the mustard seeds start crackling. Add the cooked lentils, tomato, turmeric, water and salt and simmer for a few minutes.

4. Add the ground paste and simmer for 5 minutes until well blended. Add the lemon juice, garnish with the coriander and serve hot with rice.