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1-2 cups stock (reserve when cooking
) plus 1-2 tbsp of cooked
2 tomatoes, diced
1/2 tsp of
extract or a 1/2-inch ball of
soaked in water and juices extracted
1 tsp vegetable oil
A generous pinch of asafetida (hing)
2 tbsp coriander leaves, chopped
For the masala:
Dried red chillies
1/2 tsp vegetable oil
How to Make Cumin-Pepper Rasam
Stir fry the masala ingredients in the oil until they are light gold and fragrant. Transfer to a blender and grind with just enough water to make a smooth paste.
In a saucepan, heat the remaining oil.
Add the mustard and cumin seeds, and when they splutter, add the curry leaves.
Add 1/2 a cup of water and tamarind paste.
Bring to a boil and then add tomatoes.
When the tomatoes break down slightly, add the ground masala paste.
Bring to a boil and simmer for about 5 minutes.
Add the dal and "stock" and salt to taste.
Bring to a rolling boil and let it boil about 5 minutes.
Garnish with coriander and serve hot.
Recipe Courtesy: Holy Cow Vegan
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.