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Jeera Rasam

What you need: 

tamarind-lemon size
1 tea spoon jeera
3 tea spoons toor dhal
1 tea spoon black pepper
3 cups water
salt to taste
1 pinch turmeric powder
mustard, coriander leaves,
1 pinch asofoetida

What you do: 

Soak tamarind for 20 minutes and make a thick pulp out of it and dilute it to 2 cups. Coarse grind toor dhal , pepper , jeera ,coriander and curry leaves and add to tamarind water. Add asoefoetida and salt and bring it to boil for 3 minutes. season with mustard seeds, coriander and curry leaves. If required one tomato may be added. Use with rice or use as an appetizer.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Just in case, Toor dal is the Indian name for split pigeon peas (split as opposed to the whole form of the lentil) -- you can find them at Indian grocery stores or the international section of a regular one, usually called "Toor dal" (or Tur dal) -- they're yellow and small and can be easily confused with split chickpea (called chana or channa) dal.

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