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Lentil Pepper Rasam

Last few weeks, the weather has been playing truant in Pune, where I live. It is typically the beginning of Summer otherwise and the days were beginning to get very hot and dry, while the evening and early mornings were pleasantly cool. But then suddently, then unexpected heavy rains lashed the city for a couple of days! It never rains in Pune in February-March, and the rains brought a fair bit of chill in the air and respiratory illnesses shot up with the changing weather. I was feeling a bit under the weather myself; and needed some comfort food. My friend Natasha makes this south-Indian style broth (called rasam) using tomatoes, coriander seeds and lots of black pepper which is absolutely capable of clearing those blocked sinuses ensuing a bad cold. I wanted some body to my soup; so I modified Natasha’s original recipe to add some lentils and make my hot, South-Indian style Lentil Pepper Rasam.

Ingredients:

1tbp Chana Dal (Split and dehusked Chickpeas);

1tbsp Urad Dal (Split and dehusked Black Lentil);

1tbsp Tuvar Dal (Split and dehusked Pigeon peas);

1tbsp Moong dal (Split and dehusked Green gram);

6-7 Safed mirch (white pepper corns);

10-12 Kali mirch (black pepper corns);

1 tsp Jeera (Cumin seeds);

1 ripe tomato, finely chopped;

3-4 cloves of garlic, with the peel on and bashed with the back of the palm;

1 tsp Oil;

Salt, to taste;

A few sprigs of coriander leaves, chopped.

Method:

  1. Dry roast all the lentils, black peppercorns, white peppercorns and cumin seeds on low heat until the lentils change color to a light brown and the spices start releasing their aroma.
  2. Turn off the heat, place the roasted ingredients on another plate and allow them to cool.
  3. Grind the ingredients to make a coarse powder.
  4. Heat oil in a pot until it starts smoking. Lower the flame and add the bashed garlic and chopped tomatoes to the oil. Cook until the tomatoes soften.
  5. Now add the roasted ingredients powder to the pot and mix well.
  6. Add water (about ½ litre) and salt to the pot and mix well, ensuring that no lumps form.
  7. Boil the Rasam for 4-5 minutes. The final consistency is like a thin broth, but you may adjust to your liking.
  8. Add some chopped coriander to the Rasam and serve hot. Goes well with some bread-sticks to make a light meal.
    Chana dal, Urad Dal, Tuvar Dal, Moong Dal, Jeera and black and white peppercorns...

    Chana dal, Urad Dal, Tuvar Dal, Moong Dal, Jeera and black and white peppercorns…

    All the ingredients after roasting..

    All the ingredients after roasting..

    The coarsely ground lentils and spices..

    The coarsely ground lentils and spices..

    Lentil Pepper Rasam, South Indian Style..

    Lentil Pepper Rasam, South Indian Style..

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This entry was posted on March 19, 2015 by in Recipes and tagged , , , , , , , .
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