Dried Green Peas Rasam

          Rasam is a must-have in any South Indian menu. It is refreshing, delicious and light on the tummy. There are many types of rasam that you can dish out. So today let me share a healthy Dried Green Peas Rasam that I prepared with some homemade rasam paste. It is a very easy and a simple recipe. 

          A nice hearty rasam is anytime welcome and is an awesome treat. It is especially comforting during winter as it helps to keep us warm. You may relish as a side dish with rice, accompanied with some papad, as an appetizer or as a soup with some bread sticks. So do give it a try by following a step by step pictorial recipe to prepare this amazing dish. 

• 1/3 cup dried green peas, soaked overnight
• 1 tsp. cumin seeds
• 1/2 tsp whole peppercorns
• 2-3 garlic cloves
• 1-2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1 dry red chili
• pinch of asafoetida
• 1 sprig curry leaves
• salt to taste
• 1/4 tsp. turmeric powder
• 2 cups water
• 1-2 tbsp. lime juice
• 1 tsp. coriander leaves, chopped
• pinch of chili flakes (opt)

          Boil the soaked green peas and then blend into a paste. Keep aside. Grind the cumin seeds, peppercorns and garlic along with some water into a smooth paste. keep aside.

         Heat oil in a pan and temper with dry red chilies, curry leaves, asafoetida and mustard seeds. Sauté for a few seconds. 

          After it stops spluttering add the cumin paste and turmeric powder. Stir fry for a minute. 

          Then add the peas paste and continue to sauté till dry. Add water and salt to taste. Bring it to a boil and simmer on a low flame for 2-3 minutes.

          Switch off the flame and add lime juice. Garnish with coriander leaves and chili flakes. Serve either with rice, as an appetizer or as a soup with some bread sticks.





Note - 
1.  You may substitute dried peas with either fresh green peas or frozen ones. 

                     Heat oil & temper with dry red chilies, curry leaves, asafoetida & mustard
                     seeds.  Sauté for a few seconds. 

                      After it stops spluttering, add cumin paste & turmeric powder. Stir fry
                      for a minute. 

                      Then add the peas paste & continue to sauté til dry. 

                      Add water & salt to taste. Bring to a boil & simmer for 2-3 minutes.

                      Switch off flame & add lime juice. Garnish with coriander leaves 
                      and chili flakes.

                    Serve either with rice, as an appetizer or as a soup with some bread sticks.