Friday, December 31, 2004

Mysore Rasam

(South Indian Lentil Soup) SERVES 6 

•   1 cup Red Lentils
•   2- 14 oz. cans Tomatoes,chopped
•   2 T. Tamarind concentrate**
•   2 sprigs fresh Curry leaves**
•   a bunch of fresh Coriander leaves (cilantro)
•   2 t. Mustard seeds
•   4 T. Ghee (clarified butter)
•   Salt to taste

Roast the following ingredients separately:
•   4 Dry red chilies
•   1 tsp. Coriander seeds
•   1 tsp. Cumin seeds
•   1/4 tsp. Turmeric powder
•   1/4 tsp. Black peppercorns
•   1 tsp. dried Fenugreek leaf**
•   A pinch of Asafoetida**
•   Salt to taste

To make the soup:
1. Boil lentils in 8 cups of  water and when cooked, add chopped tomatoes.
2. Grind all the roasted ingredients to a powder in a food processor and add to the dal-tomato mixture.
3. Add the Tamarind concentrate.
4. Let simmer for about 15 minutes.
5. Season with fresh curry and coriander leaves.
6. Fry the mustard seeds in a little ghee and when they sputter, remove and add to the rasam.

**the noted ingredients are essential to this soup and are most easily found in an ethnic Indian grocer. If you are in Pittsburgh, there is a very helpful store on Craig Street beside Luca Restaurant. Kohli's Indian Imports - 319 S Craig St, Pittsburgh, 15213 - (412) 621-1800
adapted from

No comments:

Post a Comment