Ghee Rasam with Bean stock
Ghee Rasam with Bean stock
Servings: 3 People
Pin Recipe
Ingredients
- ½ cup dal - pressure cooked
- 1 cup rajma bean stock
- 2 large tomato chopped
- 1 no green chilli slit
- 2 nos red chilli
- 1 leaves spring curry
- 2 cloves garlic crushed
- ½ tsp cumin seeds crushed
- 1 tsp peppercorns crushed
- ½ tsp turmeric powder
- ½ cup light tamarind extract
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Small pinch fenugreek seeds
- ½ leaves spring curry
- 1 tsp chopped coriander leaves
Instructions
- Pressure cook dal and crush garlic, cumin and peppercorns and keep them both ready.
- Mix in Stock, tomatoes, green chilli, red chilli, curry leaves, turmeric powder, Tamarind extract and let it boil in medium flame for 10 min.
- When it has reduced a little and tomatoes are softened, Add crushed garlic, cumin seeds and peppercorns. Mix well and let it boil for 2 more minutes
- Add cooked and mashed dal, salt, asafoetida and let it just come to boil, Do not let it boil at this stage. When it becomes frothy. switch off stove.
- Heat ghee in tadka, crackle mustard seeds, cumin seeds, fenugreek and curry leaves. Add this to the rasam. Sprinkle chopped coriander leaves.