Rassam???

popeye · #1 (**permalink**) 29-08-2005, 06:59 PM

Hey Everyone,

How to prepare the cook of Rassam?

Thanks
Hemant

OnENOnLy_Aisha · #2 (**permalink**) 17-12-2005, 02:15 AM

Quote:

Originally posted by popeye
Hey Everyone,

How to prepare the cook of Rassam?

Thanks
Hemant

whts is it BTW ??

patakha · #3 (**permalink**) 17-12-2005, 02:43 AM

Rassam

1 cup toor dal, picked, cleaned and washed
1 tsp turmeric powder
2 tsp tamarind pulp (Tamco)
3 cups chopped ripe tomatoes
2 cloves of garlic, very finely minced
1 tbsp coriander powder
1 tsp cumin powder
1/4 tsp asafoetida
1 tsp freshly ground black pepper
2 tsp red pepper powder
4 green chilies, chopped into large chunks
5 1/2 cups of water
Tempering:
3 tsp canola
2 tsp back mustard seeds
1/4 tsp black cumin seeds
3 whole dried red chilies
10 curry leaves
pinch of asafoetida
salt to taste
2 tablespoons chopped fresh coriander, for garnish
In a saucepan combine dal, turmeric, and water. Bring to a boil over medium-flame. Simmer over low hear for a half hour, stirring occasionally to prevent sticking. The pan should be partially covered as the lentils are cooking. The lentils should be tender at the end of the half hour. Cook more if they are still not too soft. Remove from heat and set aside

Strain the lentils into a bowl. Add enough water to make the broth upto 4 1/2 cups of liquid. Set aside the lentils to use for another recipe. Place tamarind pulp in a bowl and pour 1/2 cup of hot water and soak for 15 minutes. Mash with the back of a spoon. Strain into a bowl and set aside..Puree 2 and a half cups of the tomatoes with the garlic and a half cup of water until smooth

Add the tamarind water, pureed tomatoes, cumin, black pepper, red pepper, coriander powder, asafoetida and the green chilies to the strained lentil broth. Over a medium flame heat the mix until it is almost boiling. Make certain not to let the broth boil.

Reduce the heat to a gentle flame and simmer, partially covered for 20 minutes. Add the remaining chopped tomatoes and cook for a few minutes

Tempering:

Heat the canola in a small frying pan. Add the mustard seeds and cook till they crackle. Add the cumin seeds, red chilies and curry leaves and the asafoetida. Cook until the chilies are lightly browned. Add this mixture to the soup and stir. Season to taste with salt and serve the soup garnished with coriander leaves. Serve piping hot in cups.