25 October 2010

Tomato-lime rasam

For evenings when you don't feel like really eating but just sipping mug full of hot soup while reading tucked in a blanket...

Makes 4 servings

4 tbsps of toor dal
4 cups of water
2-3 green chillies, chopped fine
1 1/2 inch ginger, finely chopped
4 large tomatoes (I used 2 tomatoes + 1 12oz. canned tomatoes)
Salt to taste
1/2 tsp ground turmeric
1/2 tsp cumin seeds
3/4 tsp whole black peppercorns
Juice of 1 lemon
Cilantro for garnish
For tempering
2 tsps ghee
1 tsp mustard seeds
1/2 tsp asafoetida powder
a few curry leaves
  1. Pressure cook dal with water and salt for about 10-15 mins until the dal is completely cooked.
  2. Add tomatoes, turmeric, green chillies and ginger. Let simmer until the tomatoes are completely cooked.
  3. Using a coffee grinder, grind together peppercorns and cumin seeds.
  4. In a small saucepan, heat some ghee. When hot, add mustard seeds, asafoetida powder, curry leaves and the cumin-peppercorns mix. Once the mustard seeds being to splutter, mix in the contents of the saucepan into the tomato-lime soup. Stir, serve and sip..

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