favourite rasam recipe – three ways

22nd August 2018

This is a recipe I fall back on as a twice or thrice weekly meal. It is the same recipe, same measurement of spices, using a variety of different dal and vegetables. The first two recipes include grinding the coconut-rasam mixture, while the third does not, making it a quicker dish to prepare. It’s a good example of how one recipe can be used in many variations to give a totally different dish.

In these three recipes, I alternate between using mung beans(whole moong dal)toor dal and split yellow moong dal.

whole mung beans with tomatoes & chard

Preparation 40 minutes

Serves 3 – 4

ingredients :

½ cup/100g mung beans(whole moong dal)

1 litre/4 cups water

1 tomato(100g), finely chopped

1 cup/50g tightly packed chard leaves (can use kale/fenugreek)

2 heaped Tbsp brown sugar/jaggery

1 heaped tsp rock salt

sambar-coconut mix

¼ cup/20g dried shredded unsweetened coconut

1½ heaped tsp rasam powder (mildly spiced) 

½ – 1 tsp tamarind paste 

1½ cups/375ml water

voggarane :

2 tsp ghee

½ heaped tsp black mustard seeds

10 fresh curry leaves

⅛ heaped tsp asafoetida powder 

⅛ heaped tsp turmeric powder

preparation:

In a heavy based saucepan, wash moong dal until the water runs off clear – then drain.

Pour in 4 cups water into the saucepan and bring to boil over medium-high heat, then reduce the heat to maintain a rapid simmer. After 10 minutes of simmering add the chopped tomatoes. Simmer until moong dal is soft and have broken down – approximately 30 minutes. 

prepare the rasam-coconut mix:

In an upright blender add the dried coconut, rasam powder, tamarind, and ¾ cup water, blend for 1 minute.  Pour into the dal rinsing the blender with the remaining ¾ cup water.

prepare the voggarane :

In a small pan over medium heat, add the ghee and mustard seeds; when the seeds start to splatter and pop, add the curry leaves, asafoetida and turmeric powder, swishing the pan around to allow for the spices to fry evenly.

Pour the voggarane into the dal, add salt, jaggery and stir in the chopped chard leaves.

Allow to sit for 5 minutes for the flavours to settle, the chard to soften and dal to thicken slightly.  Taste adding more sweet, tamarind or salt.

Serve with rice, yoghurt and drizzle with a spoon of ghee.

 

 

split moong dal with charred okra & fenugreek

Preparation – 40 minutes

Serves 3 – 4

This dish requires frying the vegetables, in this case, the okra, in the voggarane until nicely charred, then stirring it through the cooked dal when ready to serve. I like to keep 1 cup of the okra aside to use as garnish. This method of cooking works very nicely with green beans as well.

ingredients :

½ cup/100g split yellow moong dal

3 cups/750ml water

2 heaped Tbsp sugar/jaggery

1 heaped tsp rock salt

rasam-coconut mix

¼ cup/20g dried shredded unsweetened coconut

1½ heaped tsp rasam powder (moderately spiced)

½ – 1 tsp tamarind paste 

1½ cups/375ml water

voggarane :

3 Tbsp peanut oil

½ heaped tsp black mustard seeds

1 heaped Tbsp channa dal

1 heaped tsp urad dal

400g okra

15 fresh curry leaves

⅛ heaped tsp asafoetida powder 

⅛ heaped tsp turmeric powder

2 cups fresh fenugreek/kale leaves – chopped

preparation:

In a heavy based saucepan, wash the dal until the water runs off clear – then drain.

Pour in the water into the saucepan and bring to boil on high heat, then reduce the heat to maintain a rapid simmer. Simmer until dal is soft and has broken down – approximately 30 minutes.

Top, tail the okra and cut into 1 cm pieces. Set aside.

prepare the rasam-coconut mix:

In an upright blender, add the rasam powder, tamarind, dried coconut and ¾ cup water, blend for 1 minute.  

Pour into the dal rinsing the blender out with the remaining ¾ cup water.

prepare the voggarane :

In a skillet over medium-high heat, add the peanut oil and once it’s hot, add the mustard seeds; when the seeds start to splatter and pop, add the channa and urad dal, fry until golden – a minute or so.

Add the chopped okra and keep everything moving in the pan until all the okra starts to char around the edges – approximately five minutes.

Turn off the heat and fold in the chopped fenugreek leaves.

Set aside 1 cup of the okra mixture for garnishing and stir the remaining into the dal.  Taste adding more sweet, sour or salt.

This dish is best served immediately as the okra can become gooey, otherwise, keep the okra and dal separate until ready. Serve with rice and drizzle with ghee.

 

 

toor dal with carrots and green beans

Preparation 40 minutes

Serves 3 – 4

This is the same procedure, using a different dal and vegetables, however, the rasam and coconut are not ground, and added directly into the dish.

ingredients :

½ cup/100g toor dal

cups /1-litre water

1 medium/100g carrot – finely chopped

1½ cups finely chopped beans (can use cabbage in Winter)

¼ cup/20g dried shredded coconut

1 ½ heaped tsp rasam powder (mildly spiced) 

½ – 1 tsp tamarind paste 

2 heaped Tbsp sugar/jaggery

1 heaped tsp rock salt

¼ cup chopped fresh coriander

voggarane :

2 tsp ghee

½ heaped tsp black mustard seeds

10 fresh curry leaves

⅛ heaped tsp asafoetida powder 

heaped tsp turmeric powder

preparation :

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

Pour in the water into the saucepan and bring to boil on high heat, then reduce the heat to maintain a rapid simmer. 

After 10 minutes add the chopped carrot & green beans. Simmer until dal is soft and has broken down – approximately 30 minutes.

When the dal is soft, stir in the coconut, rasam powder, tamarind, salt and jaggery, mix to combine well. Simmer for 4 -5 minutes.

prepare the voggarane :

In a small pan over medium heat, add the ghee and mustard seeds; when the seeds start to splatter and pop, add the curry leaves 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 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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2 comments

  • Malena

    I’ve made two of your three rasaams. So much goodness. I’ve followed you for years ( your website was shared like a gift from KL) and knew it was time to say thanks ?. Everything always nourishes deeply and feels more accessible than some of the recipes on sadvidya page. To many more blessings from your table-cheers.

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