A simplified version of a much loved sweet and tangy south indian soup flavoured with heart warming spices ladled over brown rice and Israeli couscous served with poppadams (optional) to soothe the soul and banish the cold. —namrata
For the Rasam
Split pigeon peas or Toor dal
crushed fresh pineapple
finely chopped fresh coriander, you may include the stalks
small greem chilly, slit down the middle
coarsely crushed black pepper
coarsely crushed cumin seeds
vegetable or canola oil
cooked brown rice and Israeli couscous, mixed together
salt to taste
For the tempering
black mustard seeds
fresh curry leaves
Clarified butter (ghee) or unsalted butter
In This Recipe
Place the toor dal in a pan along with the turmeric and 1 cup of water. Bring to a boil. reduce the heat to medium and cook until done periodically skimming the foam off the surface with a ladle. Discard the foam.Keep the cooked dal aside.
Heat 1 tbsp vegetable or canola oil in a deep saucepan on medium high. Gently throw in the crushed pineapple, chopped tomatoes, chopped coriander leaves ( with stalks if using any), the grated ginger, chopped garlic, cumin and black pepper. Stir and sauté for 3 to 4 mts until you can no longer smell the rawness of the ginger and garlic.
Reduce heat to medium. Add the cooked toor dal. Give it all a good stir so the ingredients are well combined.
Add 3 cups water. Bring to a boil. Reduce heat to medium low. Add salt to taste. Let cook for 6- 7 mts for the flavours to mingle.
For the tempering: Heat the ghee or butter in a small pan. add the mustard seeds and wait till the seeds pop and crackle. Add the curry leaves and turn off the heat.
Quickly pour the contents of the tempering pan ingredients over the simmering rasam. Turn off the heat under the rasam. Cover and let sit for 5 mts for the tempering ingredients to mingle in with the rasam.
To serve: Divide the 3 cups of brown rice and couscous mixture equally amongst 4 bowls. Ladle the pineapple rasam over the cooked grains. Serve alongside with poppadams.