Ingredients with Measurements:
- 1 cup of toor dal
- 2 teaspoons of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of salt
- 2 tablespoons of tamarind pulp
- 2 tablespoons of ghee
- 1 tablespoon of chopped coriander leaves
- 4 cups of water
Special equipment needed:
- Pressure cooker
- Blender
Step-by-step instructions:
1. Rinse the toor dal and pressure cook it with 2 cups of water until it is soft and mushy.
2. In a blender, grind the cumin seeds to a fine powder.
3. In a pan, heat the ghee and add the mustard seeds. Once they start to splutter, add the ground cumin powder and fry for a few seconds.
4. Add the turmeric powder, red chili powder, and salt to the pan and fry for a few more seconds.
5. Add the tamarind pulp and 2 cups of water to the pan and bring it to a boil.
6. Add the cooked toor dal to the pan and mix well.
7. Add 2 more cups of water to the pan and bring it to a boil.
8. Simmer the rasam for 10 minutes.
9. Garnish with chopped coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 20g
Protein: 8g
Substitutions for ingredients:
- Toor dal can be substituted with moong dal or chana dal.
- Ghee can be substituted with oil.
- Tamarind pulp can be substituted with lemon juice.
Variations:
- Add chopped tomatoes to the rasam for a tangy flavor.
- Add garlic and ginger to the pan for a more flavorful rasam.
Tips and tricks:
- To make the rasam spicier, add more red chili powder.
- To make the rasam less spicy, reduce the amount of red chili powder.
- To make the rasam thicker, reduce the amount of water.
Storage instructions:
Store the leftover rasam in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rasam in a pan on medium heat until it is hot.
Presentation ideas:
Serve the rasam in a bowl with a spoon.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Serve the rasam with rice or as a soup.
Suggested side dishes:
Serve the rasam with papadum or a vegetable stir-fry.
Troubleshooting advice:
- If the rasam is too thin, simmer it for a longer time to reduce the water content.
- If the rasam is too thick, add more water.
Food safety advice:
Make sure to cook the toor dal thoroughly to avoid any foodborne illnesses.
Food history:
Rasam is a popular South Indian soup that is made with tamarind, tomatoes, and spices.
Flavor profiles:
The cumin rasam has a spicy and tangy flavor.
Serving suggestions:
Serve the cumin rasam as a soup or with rice.
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Region: Indian