Saturday, February 5, 2011

Ginger Rasam

2 tbsp toor dal/ pigeon peas
2 1/2 inch ginger
2 green chilies
3 tbsp shredded coconut
2 tsp cumin seeds
1 tsp peppercorns
3 tsp jaggery
salt to taste

1tsp mustard seeds
1 tsp cumins seeds
1-2 red chilies
few curry leaves
hing / asafedita powder

Soak the pigeon peas/toor dal for 30 mins and keep aside.
In a blender, add coconut, ginger, green chilies, cumin and peppercorns and coaked dal. make a fine paste.
In a heavy pan, boil 2 cups of water with salt and turmeric powder, add the paste, simmer the flame and boil until the raw flavour goes or until you dont see the foam standing.
Lastly, In a small pan heat 3 tsp oil, add mustard seeds when it sluptters, add cumin, red chilies, curry leaves and hing.
Mix it with rasam.
Serve with white rice.


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