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Serves
6
Writer Notes
A rasam is a thin engaging Indian lentil soup that’s guaranteed to bound the chills. It’s miles most ceaselessly made with tomatoes, nonetheless fruits equivalent to pineapple are additionally archaic. This recipe adapts the recipe with pineapple from the Spices and Seasons Cookbook, so that you just can add a sweet and tart style to the soup that’s robustly seasoned with sunless pepper and cumin.
Pigeon pea lentils are sold as toor dal, nonetheless if no longer on hand they would be substituted with crimson split lentils. —Rinku Bhattacharya /Spice Chronicles
Ingredients
- For the Rasam Soup
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1/2 cup
pigeon pea or crimson lentils
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1/2 teaspoon
turmeric
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2
tart apples, equivalent to granny smith appled, peeled and diced
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1 cup
cubed pumpkin or iciness squash
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1 teaspoon
salt or to style
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4 cups
water or vegetable broth
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1 tablespoon
freshly ground sunless pepper
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11/2 teaspoon
freshly neighborhood cumin
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1 tablespoon
freshly ground ginger
- For the tempering
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1 tablespoon
oil
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1 teaspoon
sunless mustard seeds
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8 to 10
curry leaves (optionally accessible)
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2 tablespoons
new lime juice
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Finely chopped cilantro
Instructions
- Location the lentils, turmeric, apples, iciness squash, salt, water or vegetable broth, sunless pepper, cumin and ginger in a mountainous cooking pot and simmer on low warmth for roughly 2 hours.
- Hasten the mix infrequently, to collapse the substances. On the pause of two hours, you would favor to non-public a quite subtle, quite thin soup.
- Warmth the oil in a shrimp pan, add within the mustard seeds and let the seeds crackle. Add within the curry leaves if the utilization of and pour the seasoned oil over the soup.
- Sprinkle with lime juice and garnish with cilantro and lend a hand piping sizzling!