Kapha/Vata Balancing, Pitta in Moderation
Clear Dal Soup (Rasam)
Clear Dal Soup, also known as Rasam, is a dish firmly rooted in Ayurvedic cuisine. This recipe is easy to prepare even for beginners and goes wonderfully with rice or vegetable dishes of all kinds. This soup is a light, yet satisfying dish that can be eaten at both lunch and dinner.
Ingredients for 2 Servings
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¼ cup
Cooked red lentils or Mung dal
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1 tsp
Tamarind pulp
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1/4 tsp
Black pepper
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1/2 tsp
Cumin powder
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1/4 tsp
Coriander powder
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¼ tsp
Fenugreek seeds
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2 pinches
Hing
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¼ tsp
Chilli powder
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2 cups
Water
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1 tsp
Oil
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1 tsp
Salt
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¼ tsp
Mustard seeds
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5
Curry leaves
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1 tsp
Cilantro
Total Time
-
Cooking Time20 min
Preparation
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Blend the cooked dal with ¼ of water
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Heat oil in a pot, add mustard seeds and wait for them to pop.
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Now add cumin, fenugreek, and curry leaves. Mix well and stir continuously so that the mixture does not get burned. Add the blended dal, turmeric powder, the other spices, the salt and and tamarind pulp. Cook for 2 min then add 2 cups of water and bring to a boil. Turn the flame off and add chopped coriander leaves.
Notes
Goes with rice and vegetable dishes or with rolls and wraps.