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Порций: 4

Ингредиенты

Cost per serving $0.24 view details
  • 3 Tbsp. Red gram dal (pigeon peas, toor dal), picked over & rinsed
  • 1 c. Water
  • 2 x Tomatoes, diced
  •     A lemon-sized piece of tamarind pulp
  • 1/2 tsp Asafoetida pwdr
  • 2 tsp Rasam pwdr
  •     Salt, to taste
  • 2 1/2 c. Water (extra)
  •     Coriander leaves, to garnish
  • 2 tsp Ghee
  • 1 tsp Brown mustard seeds
  • 1/2 tsp Cumin seeds
  • 1 x Red chili, halved
  •     A few curry leaves

Инструкции

  1. Wash red gram dal well. Drain. Place in a a heavy saucepan. Cover with 1 cuo water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat and simmer dal gently for 1 1/2 hrs. Stir several times during the last 30 min of cooking. Set dal aside without draining.
  2. Dice the tomatoes. Place in a heavy saucepan with the tamarind pulp, asafoetida pwdr, rasam pwdr, and salt to taste. Add in 1 c. water. Crush the contents of the pan together. Simmer for about 15 min.
  3. Add in the undrained cooked dal and the remaining 1 1/2 c. water to the rasam. Bring to the boil.
  4. Tempering: Heat 2 tsp. ghee in a heavy frying pan or possibly skillet. Add in the mustard seeds, cumin seeds, halved red chilli, and a few curry leaves.
  5. When the mustard seeds splutter, add in this mix to the rasam.
  6. Garnish the rasam with minced coriander leaves. Serve warm.

Nutrition Facts

Amount Per Serving %DV
Serving Size 238g
Recipe makes 4 servings
Calories 29  
Calories from Fat 22 76%
Total Fat 2.48g 3%
Saturated Fat 1.35g 5%
Trans Fat 0.0g  
Cholesterol 5mg 2%
Sodium 10mg 0%
Potassium 77mg 2%
Total Carbs 1.51g 0%
Dietary Fiber 0.5g 2%
Sugars 0.8g 1%
Protein 0.51g 1%
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