Ginger and Curry Leaf Rasam

Ingredients for Ginger and Curry Leaf Rasam

• 120ml dried red lentils, picked over, washed, and drained

• 1500ml water

• 1 teaspoon ground turmeric

• 1/2 teaspoons salt

• 2 tablespoons vegetable oil

• 10 fresh curry leaves

• 2 teaspoons black mustard seeds

• Pinch of asafetida

• One 3-inch-long piece fresh ginger, peeled and finely chopped

• 1 medium tomato, finely chopped

• 1 (350g) can unsweetened coconut milk

• 1 tablespoon tamarind paste

• 1 teaspoon freshly ground black pepper

How to make Ginger and Curry Leaf Rasam

1. Place the lentils, 950ml water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.

2. In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes. Add the lentils, 550ml water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.

3. Season with salt and serve hot, garnished with the fried curry leaves.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.