toor dal rasam with carrot and 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.

Use heaped measurements except where otherwise stated.

ingredients 

½ cup toor dal or split moong dal

4 cups/1-litre water

1 medium carrot, chopped

⅓ cup fresh green peas

1 tsp rasam powder (mildly spiced)

1 tsp tamarind paste 

2 heaped Tbsp jaggery

1 heaped tsp rock salt

¼ cup dried shredded unsweetened coconut

¼ cup coriander leaves, chopped 

voggarane 

2 tsp ghee

½ tsp black mustard seeds

⅛ tsp asafoetida powder (hingu)

⅛ tsp fenugreek powder (optional)

10 fresh curry leaves

⅛ tsp turmeric powder

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preparation

1.   In a saucepan, wash toor dal until the water runs off clear, drain, pour in the water, bring to boil, then reduce the heat to maintain a rapid simmer, simmer uncovered for 20 minutes.  

2.  Add the carrot and sweet peas and simmer until the dal has softened – 20 minutes.

3.  Add the rasam powder, tamarind, salt, jaggery, and coconut, stir to combine well – simmer for 5 minutes.

prepare the voggarane 

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

5.  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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