toor dal rasam with carrot & sweet peas

15th May 2016

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If I move slowly and in silence and breathe long and deep, I feel my heartbeat slow and my mind clear…

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Crocosmia

– The caress & colours of Spring

– Two friends

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toor dal rasam with carrot & sweet peas

Serves 3 – 4

Rasam keeps the digestive system in good condition.  Apart from strengthening the body, it can be used when omitting the vegetables and diluting with water, as a drink to help with digestive disorders.  People, who are suffering from Vata disturbances, should not consume it very often.   It can also be prepared with split moong dal which will cause fewer disturbances for the Vata constitution.  It may be consumed at any meal-time throughout the day,  in all seasons.  Rasam powder and tamarind paste are available at your local Indian Store.  If toor dal (yellow split lentils) are not available replace with split moong dal/red lentils.

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Use heaped measurements except where otherwise stated.

ingredients :

½ cup toor dal (yellow split lentils) or split moong dal

1½ litre /6 cups water

1 medium carrot, chopped

⅓ cup fresh green peas

1  tsp rasam powder 

½ – 1  tsp tamarind paste (start with half teaspoon adding more if needed)

1 Tblsp sugar/jaggery

1 tsp rock salt

2 Tbsp dried shredded unsweetened coconut

voggarane :

2 tsp ghee

½ tsp black mustard seeds

10 fresh curry leaves

⅛ tsp asafoetida powder (hingu)

⅛ tsp turmeric powder

⅛ tsp fenugreek powder (optional)

¼ cup chopped fresh coriander

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In a heavy based saucepan, wash toor dal with several changes of water until the water runs off clear – then drain.

Pour in the filtered water into the saucepan and bring to boil on a medium-high heat, then reduce the heat to maintain a rapid simmer. (Do not cover the pot with a lid, as this allows certain impurities or energetic imbalances to be eliminated.)  Simmer until dal is soft and has broken down – approximately 30 – 40 minutes.  Halfway through cooking add the chopped carrot & sweet peas. Add to the dal, rasam powder, tamarind, salt, jaggery, and coconut, stir to combine well.   Simmer for 4 -5 minutes.

prepare the voggarane :

In a small pan/bandalei over medium heat, add the ghee and mustard seeds; when the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the fresh curry leaves, asafoetida, fenugreek, and turmeric powder, swishing the pan around to allow for the spices to fry evenly.

Pour the voggarane into the dal, and stir in the fresh coriander leaves.  Allow to sit for 10 minutes for the flavours to settle and dal to thicken slightly.  Serve with rice and drizzle with ghee.

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Goodness shared by Stacey

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