Lemon, lentil, tomato coriander saru recipe

Cuisine: south Indian tamilnadu

Preparation time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 3-4

Spicy, tangy rasam  saru made with lemon juice and coriander leaves.  made  at all festival meals

Ingredients

1/2cup tuvar dal/moong dal[ lentils]

a pinch of turmeric powder

¾ to 1 cup water for pressure cooking

To be ground coarsely:

⅓ cup chopped coriander/cilantro

2 tsp cumin seeds

½ tsp black pepper

1 or 2 green chilies, chopped

½ inch ginger, roughly chopped

For roasting and grinding

1/2  spoon -Dry coriander seeds

½ Spoon   cumin

½ Spoon  red chillies

½ spoon   channa dal

¼ spoon  fenugreek

¼ spoon  asofetidia

1/4 spoon black pepper

Tempering And Preparing Rasam:

1 tbsp pure ghee

½ tsp mustard seeds

12 to 15 curry leaves

1 to 2 dry red chilies

a pinch of asafoetida/hing

¼ tsp turmeric powder

1 to 1.5 cups water, add water as required

2.5 to 3 tbsp lemon juice, add lemon juice as per taste

salt as required

some coriander leaves for garnishing

Method:

1)  Rinse and then add ¼ cup tuvar dal or moong dal in a pressure cooker along with a pinch of turmeric powder.

2)  Dry roast each of these dry ingredients separately  , and grind in a maxi all together add ¾ to 1 cup water and pressure cook for 8 to 9 whistles or till the dal has softened and cooked really well.

3)  when the pressure settles down on its own, check the dal and mash with a spoon or wired whisk. keep the dal aside.

4)  in a small grinder or chutney grinder, take ⅓ cup chopped coriander, 2 tsp cumin seeds, ½ tsp black pepper, 1 or 2 green chillies (chopped), ½ inch ginger (roughly chopped) and 4 to 5 garlic cloves (roughly chopped).

5)  without adding water grind to a coarse paste. keep aside.

6)  in a pan or pot, heat 1 tbsp ghee and add ½ tsp mustard seeds. sauté till the mustard seeds start crackling.

7)  then add 12 to 15 curry leaves and 1 to 2 dry red chilies. saute till the red chilies change their color and darken a bit. don't burn them.

8)  now add the ground coarse paste along with a pinch of asafoetida/hing and ¼ tsp turmeric powder. stir very well.

9)  Add the cooked dal and add 1 to 1.5 cups water. stir well.

10)           Season with salt and again stir.

11)           on a low to medium flame simmer the rasam for 5 to 6 minutes.

12)           switch off the flame. wait for 1 minute and then add 2.5 to 3 tbsp lemon juice. you can add more or less as required and as per your taste. add lime juice.

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About Chef Ramaa shanker

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