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1 Break a cinnamon stick in halves 2 Slightly toast some saffron; Crush.

Lemon Pepper Rasam

Ingredients :

1/4 cup of toro dal, 18g ginger, 4 green chili peppers, 2 tomatoes, some coriander, 1 red chili pepper, 2.5 cups of water, 1 lemon, 1t mustard seeds, 1t oil.

(1) 1/2t ground turmeric, some salt.
(2) 2t ghee.
(3) 1/2t asafetida powder, some curry leaves, 1/2t ground roasted cumin seeds, 3/4t ground roasted black peppercorns.

Preparation :

1. Peel, rinse and grate ginger.
2. Rinse, seed and mince green chili peppers.
3. Rinse, seed and cut a red chili pepper into halves.
4. Rinse and mince coriander.
5. Rinse and cut tomatoes into wedges.
6. Rinse and juice a lemon.
7. Rinse toro dal.
8. Pour 1 cup of water to a pan; Bring to the boil over a high heat; Add the tomatoes and toro dal; Cover the pan with a lid, leaving a slight gap; Cook over a low heat for 60 minutes; Turn off the heat.
9. Heat a pan with seasoning (2) over a low heat; Stir-fry mustard seeds over a low heat till crackled; Add the seasoning (3) and red chili pepper; Stir-fry over a low heat briefly; Add the lemon juice; Turn off the heat.
10. Add the minced ginger and green chili peppers to a blender and blend into a paste; Add to the soup from the step 8; Mix well; Add 1.5 cup of water and seasoning (1); Mix well; Bring to the boil over a low heat; Cook over a low heat for 2 minutes; Add the mixture from the step 9; Mix well; Turn off the heat; Garnish with some coriander. Ready to serve.