Mysore Rasam
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 c red or yellow lentils1 tsp turmeric2.5 c chopped fresh tomatoes (or substitute 2 c chopped canned tomatoes)1 1-in ball of tamarind pulp1 tbs ground coriander1 tsp cumin1/4 tsp red pepper1/4 tsp black pepper1 tsp molasses1 tbsp canola3/4 tsp black or brown mustard seed1/8 tsp ground asafoetida (hing)2 tbsp chopped cilantro
Pick over, clean and wash lentils.
Put lentls in a 3 qt saucepan with the turmeric and 4 c of cold water. Bring to a boil over med-high heat. Reduce heat and simmer at a gentle bubble, partially covered, until lentils are tender (about 35 minutes), stirring occassionally. Set aside.
While the lentils are cooking, puree tomatoes and garlic with 1/2 cup cold water in food processor, and set aside.
Put the tamarind pulp in a small bowl, add 1/4 c boiling water, and let mixture soak for 15 minutes. Then mash the pulp with the back of a spoon, or use your fingers. Pour the liquid through a strainer into a small bowl, being sure to squeeze as much juice out of the pulp as possible (discard the stringy fiber).
Puree lentils in food processor and return to pan (or use an immersion blender). Blend 3 cups of hot water with a wire whisk to mix thoroughly. Let lentils rest for 15 minutes. Pour lentil broth that has accumulated into another bowl. (There shouls be about 4 1/2 c of broth. If not, add enough water to bring it up to that quantity.) Transfer the thick lentil puree left at the bottom of the pan into a small bowl. (This can be saved and used for making lentil stews.)
Return the lentil broth to the pan, and add tomato puree, tamarind juice, coriander, cumin, red and black pepper, molasses, and salt. Bring the broth to a boil over med-high heat. Reduce to low and simmer, partially covered for 15 minutes. Turn off heat.
Heat the canola over high heat in a small pan. When it is very hot, carefully add mustard seed. Keep a lid or spatter screen handy, since the seeds may splatter or sputter when added. When the sputtering stops and the mustard seeds turn grey, about 5 seconds, add the asafoetida. Turn off the heat, and pour the spiced oil over the lentil broth. Stir to mix. Cover and let the soup rest for about 5 minutes before serving. Garnish with cilantro.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user J1GRACE.
Put lentls in a 3 qt saucepan with the turmeric and 4 c of cold water. Bring to a boil over med-high heat. Reduce heat and simmer at a gentle bubble, partially covered, until lentils are tender (about 35 minutes), stirring occassionally. Set aside.
While the lentils are cooking, puree tomatoes and garlic with 1/2 cup cold water in food processor, and set aside.
Put the tamarind pulp in a small bowl, add 1/4 c boiling water, and let mixture soak for 15 minutes. Then mash the pulp with the back of a spoon, or use your fingers. Pour the liquid through a strainer into a small bowl, being sure to squeeze as much juice out of the pulp as possible (discard the stringy fiber).
Puree lentils in food processor and return to pan (or use an immersion blender). Blend 3 cups of hot water with a wire whisk to mix thoroughly. Let lentils rest for 15 minutes. Pour lentil broth that has accumulated into another bowl. (There shouls be about 4 1/2 c of broth. If not, add enough water to bring it up to that quantity.) Transfer the thick lentil puree left at the bottom of the pan into a small bowl. (This can be saved and used for making lentil stews.)
Return the lentil broth to the pan, and add tomato puree, tamarind juice, coriander, cumin, red and black pepper, molasses, and salt. Bring the broth to a boil over med-high heat. Reduce to low and simmer, partially covered for 15 minutes. Turn off heat.
Heat the canola over high heat in a small pan. When it is very hot, carefully add mustard seed. Keep a lid or spatter screen handy, since the seeds may splatter or sputter when added. When the sputtering stops and the mustard seeds turn grey, about 5 seconds, add the asafoetida. Turn off the heat, and pour the spiced oil over the lentil broth. Stir to mix. Cover and let the soup rest for about 5 minutes before serving. Garnish with cilantro.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user J1GRACE.
Nutritional Info Amount Per Serving
- Calories: 102.0
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 79.6 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 5.5 g
- Protein: 5.4 g
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