Lemon Rasam Elumichampazha Rasam
beans, indian
1/4 cup toor dal
1 cup water
1 inch fresh ginger, peeled
1 and grated
4 green chiles
1/2 teaspoon cumin seeds
3/4 teaspoon black peppercorns
1 1/2 cup water
1/2 teaspoon ground turmeric
1 salt to taste
2 tomatoes, quartered
1 juice of 1 lemon
1 coriander leaves, chopped to
1 garish
1 for tempering:
2 teaspoon ghee
1 teaspoon brown mustard seeds
1/2 teaspoon asafoetida powder
1 red chile, halved
1 few curry leaves
Method: Wash toor dal well. Drain. Place dal in a heavy saucepan. Cover with 1 cup water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat, and simmer dal gently for 45 minutes to 1 hour or until soft. Stir several times during the last 30 minutes of cooking. (The water should be mostly gone). Set dal aside without draining.
Using an electric blender or food processor, blend the fresh ginger and green chiles into a paste. Now blend or process the cumin seeds and black peppercorns into a powder. Set both aside.
Place the undrained cooked dal in a heavy sucepan. Add 1 1/2 cups extra water, ground turmeric, salt to taste, and ginger/chile paste. Slowly bring to the boil.
Tempering: Heat 2 tsp ghee in a heavy frying pan or skillet. Add mustard seeds, asafoetida powder, halved red chile, a few curry leaves, and pepper/cumin seed powder.
When the mustard seeds splutter, add this mixture to the rasam. Turn off the heat and add the lemon juice.
Garnish with chopped coriander. Serve hot with rice.
from Dakshin -- An Earthly Delight Cookbook by Chandra Padmanabhan submitted by: eep@tampa.mindspring.com From: Dave Date: 22 Jan 97 Around The World Recipes List (Read-Only) Ä
Yield: 1 servings