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South Indian Ginger Rassam
Jan 28, 2017

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PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

Feeling a little under the weather? Whip up this quick ginger rassam to cuddle in with.

INGREDIENTS

    ⅓ cup dry toor dal
    Water
    1 green chili
    2 tbsp of grated ginger
    1/4 tsp Haldi
    1 tsp Tamarind paste
    For the spice powder
    Whole black peppercorns 8-10
    Cumin seeds 1 tsp
    Dried red chilli 1
    For tempering:
    Ghee 1-2 tsps
    Cumin seeds 1/2 tsp
    Curry leaves 1 sprig

DIRECTIONS

1.  In a pressure cooker, add in soaked tur dal, green chili, chopped ginger, water. Let it cook.

2.  In a heated pan, add in red chilies, pepper, cumin seeds and roast them.

3.  Ground the spices and keep aside.

4. In a pan, add in the cooked dal, tamarind paste, turmeric powder, salt and let it simmer.

5. Add in the ground spices and let it cook.

6. Transfer this into the bowl.

7. For the tadka, add in ghee, cumin seeds, curry leaves in a heated pan.

8. Add this on top of the rasam and serve hot.

About Nandita IyerFollow On

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Nandita is a Bangalore-based food writer and columnist with a passion for healthy cooking. When not cooking, she is growing herbs and veggies in her kitchen garden. Find her recipes on her channel, Saffron Trail.

View all posts by Nandita Iyer

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