Paruppu Rasam
4-5
South Indian Meals
Rasam
A great way to upcycle / use up left over plain dal !
Ingredients
- Left over Dal or freshly cooked tuvar dal - a couple of ladles
- MK Rasam podi
- Tomatoes
- Green Chillies
- Ginger
- Ghee
- Mustard seeds
- Jeera
- Dry red chillies
- Curry leaves
- Asafoetida
- Fresh coriander leaves
- Avoid ghee and use coconut oil for a vegan option
Directions
Add left over dal, chopped tomatoes (2-3 because we won’t add tamarind ), 2 slit green chillies, thinly sliced ginger (or grated ) 4-5 pods of garlic and pressure cook 2-3 whistles until it’s all mashed and cooked.
Transfer to a pot. Add water to adjust quantity and consistency.
- Add 1 spoon of @mylaporekitchens rasam podi . Add salt. I don’t use jaggery for this because it has only the tomatoes for sourness.
You can add a spoon of red chilli powder for extra heat - optional
- Boil all on low heat for a few minutes.
Temper with ghee, mustard seeds, jeera, curry leaves, red chillies and asafoetida. Garnish with plenty of fresh chopped coriander.
You can use coconut oil for tempering for a vegan version