Yahoo brings Vikas@home: Rasam
Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. INGREDIENTS ¾ cup split pigeon peas (arhar dal) Salt to taste 2 tablespoons vegetable oil (and as required for tempering) 2 teaspoons mustard seeds 3 Madras chillies 12 fresh curry leaves 3 tomatoes, finely chopped 1 teaspoon turmeric powder 2 tablespoons tamarind pulp 3 teaspoons rasam powder METHOD • In a saucepan, combine the split pigeon peas with 2 ½ cups of water and bring to a boil on medium heat. Add salt and stir well. Once the lentils are properly cooked, reduce the heat to low and keep simmering. • Meanwhile, in another pan, heat oil and add mustard seeds, Madras chillies and curry leaves. As spices crackle, add the tomatoes and sauté for a minute. • Add turmeric and tamarind pulp, mix well and sauté for 2 minutes. Now add the rasam powder and sauté for another minute. • Combine the boiled lentils with the tamarind-spice infusion and mix thoroughly till well combined. Add water if required to make a thin broth and bring to a boil. • Serve hot with plain steamed rice. Check out more Vikas at Home videos here:
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