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I am Chitra Prasad and
live in the Bay area, California. This is my third contribution to
Bawarchi. This recipe is for Jeera-pepper rasam which has a very
soothing effect on the throat if you drink it warm. Also goes well
with rice if you need a change from the regular rasam made with rasam
powder.
Email: chitra_prasad@yahoo.com
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Jeera-Pepper rasam
Ingredients
Toor dhal - 3 tblsp
Turmeric - 1/2 tsp
Black pepper powder - 1 tbsp
Jeera (cumin) powder - 1 tsp
Red chillies - 4
Ghee - 1tbsp
Jaggery - 1 small piece
Lemon juice - 1tsp
Asaphoetida - 1 pinch
Salt to taste
Coriander (cilantro) leaves
Method
- Pressure cook toor dhal with 1/2 tsp ghee
and turmeric. Add enough water so that the
dhal is well done
- Pour the cooked dhal into a vessel and put it
on flame. Add Salt, jaggery.
- Bring it to a boil. Set aside.
- Head the remaining ghee. Add red chillies,
jeera powder, pepper powder & asaphoetida.
- When it is well done, add it to the cooked
dhal mixture and stir well. Add lemon juice
garnish with coriander leaves. Curry leaves
can also be added, if available.
This can be used as rasam with rice or also for
drinking warm.
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