Garlic Rasam with Curry Leaves
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Ingredients
- 50 g toor dhal (split pigeon peas)
- 8 garlic cloves
- 2 tomatoes
- 1 tbsp tamarind paste
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tbsp coconut oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 108 kcal
- Protein
- 4.1 g
- Carbohydrate
- 12.7 g
- of which sugars
- 3 g
- Fat
- 4.1 g
- of which saturates
- 2.9 g
- Fibre
- 3.2 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and simmer in 700ml water for 15 minutes until soft; mash lightly.
- 2
Crush half the garlic with the cumin seeds and black peppercorns to a coarse paste.
- 3
Add the chopped tomatoes, tamarind paste and the garlic-spice paste to the dhal, and simmer for 10 minutes.
- 4
Heat the coconut oil in a small pan, add the mustard seeds, curry leaves and the remaining garlic cloves left whole, and fry for 1-2 minutes until the garlic is golden.
- 5
Pour the tempering over the rasam.
- 6
Scatter with fresh coriander and serve hot in bowls.
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