Raw Mango Rasam

          This is a typical South Indian style soup / rasam that is a must-have in the menu. There are many versions to this amazingly refreshing soup. So let me share rasam made with raw mango. It is quite a comforting dish that can be had as it is like a soup or as a side dish with plain steamed rice. 

           Light on the stomach, this tangy and yummy preparation can be made spicy according to individual preference. It is a good appetizer, aids in digestion and wards of cold and congestion. So make best use of the ongoing mango season and dish out this simple delicacy for a nice hearty lunch with your loved ones.

• 1/4 cup tuvar dal (pigeon pea lentil). soaked for 2-3 hours
• 1 small raw mango, roughly chopped
• 2 pinches of asafoetida
• 1/2 tsp. turmeric powder
• 1/2 tsp. sugar (opt)
• salt to taste
• 1 tsp. ghee
• 3 garlic cloves
• 1 tsp. cumin seeds
• 1/2 tsp. peppercorns
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 2 dry red chilies
• 1 tsp. coriander leaves, chopped

          Pressure cook the dal with 4 cups water, turmeric powder, chopped raw mango, a pinch of asafoetida and ghee for 4-5 whistles. When cool, blend and keep aside.

          Grind the garlic, cumin seeds and peppercorns along with some water and keep aside. Heat 1 tbsp. oil and sauté the ground paste till the oil separates.

          Add the boiled dal, salt and sugar. Bring it to a boil and simmer on a low flame for 4-5 minutes. Switch off the flame and transfer it to a serving bowl.

          Heat the remaining oil in a pan. Temper with dry red chilies, mustard seeds, curry leaves and remaining asafoetida. 

          After it stops spluttering. switch off the flame and pour this tempering over the prepared rasam. Garnish with coriander leaves and serve as a soup or with rice.

Lemony Red Lentil Soup

          Lentils of any variety is loaded with iron and proteins. So it is both healthy and nutritious. Do try this simple and delicious red lentil soup, which I prepared in a curried form. Serve in individual bowls. 

          Garnish with coriander leaves, red chili flakes and a dash of lime. Enjoy as a satisfying light dinner just as it is or with some bread sticks / croutons. So check out the step by step pictorial recipe to prepare it.

• 1 cup red lentil (masoor dal), soaked in water for an hour
• 1 tbsp. butter
• 1 tsp. olive oil
• 1-2 bay leaves
• 1 onion, sliced
• 2-3 garlic cloves, sliced
• 1 tomato, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• few kaffir lime leaves
• coriander leaves to garnish
• red chili flakes to garnish
• lime juice as required
• bread sticks / croutons to serve

          Heat oil and butter in a pan. Fry the onion and garlic till light brown. Add the tomatoes and all the dry spices. Sauté for a minute or two.

          Add the soaked lentil and stir fry for a minute. Then add 3 cups water and the kaffir lime leaves. Pressure cook for 10 minutes on a low flame after the first whistle.

          Set aside to cool down. Discard the lime leaves and the bay leaves. Blend into a puree and adjust water accordingly. 

          Heat through and serve in individual bowls. Garnish with coriander leaves, chili flakes and a dash of lime. Serve hot as it is or with bread sticks / croutons.

                                  Soak lentils in water for an hour.

                             Heat oil & butter. Fry onion, bay leaves & garlic till light brown. 

                                  Add tomatoes & all dry spices. Sauté for a minute or two.

                                  Add soaked lentil & stir fry for a minute. 

                      Add 3 cups water & kaffir lime leaves. Pressure cook for 10 minutes on 
                      low flame after the first whistle.

                      Discard lime leaves & bay leaves. Blend into a puree & adjust water 
                      accordingly. 

              Heat through & serve, garnished with coriander leaves, chili flakes & a dash of 
              lime. Serve hot as it is or with bread sticks / croutons.

Tomato & Lentil Rasam

          Rasam as everyone is aware of, is a very popular South Indian lentil prepared with tomatoes, lentils, tamarind extract, pepper and many other flavors. They are generally had with rice or can be taken as a soup with some croutons or bread sticks. It tastes great as an appetizer too. 

          There are many variations to this delicious and refreshing soup. Today I prepared using both tomatoes and tuvar dal (split pigeon pea lentil). It is recommended to have it piping hot for all the health benefits like common colds and congestion. So check out the step by step pictorial recipe to prepare this amazing South Indian dish.

• 1/4 cup Tuvar dal (pigeon pea lentil), soaked for 30 minutes, washed well & rinsed
• 2 large tomatoes, chopped
• 1 tbsp. oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 5-6 garlic cloves
• 1 tsp. cumin seeds
• 1 tsp. pepper pods
• 1/4 tsp. asafoetida
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. tamarind paste
• 1 tsp. coriander leaves, chopped
• 1 tsp. of ghee (opt)

          Grind the garlic, cumin seeds, asafoetida and pepper with 2 tbsp. water into a smooth paste. Keep aside. 

          Pressure cook the dal in 1 cup water for 4-5 whistles. Give it a whisk and set aside.

          Pressure cook the tomatoes in 2 cups water for 2 whistles. When cool, blend and keep aside.

          Heat oil in a pan and temper with dry red chilies, mustard seeds and curry leaves. Sauté till it stops crackling. 

          Add the garlic paste and sauté till the oil separates. 

          Then add the boiled dal, tomato puree, salt, turmeric powder and the tamarind paste. Simmer on a low flame for 4-5 minutes.  

           Garnish with coriander leaves. Serve with hot steamed rice and a drizzle of a tsp. of ghee.

Pressure cook the dal in 1 cup water for 4-5 whistles. Give it a whisk & set aside.

Pressure cook the tomatoes in 2 cups water for 2 whistles. When cool, blend & keep aside.

Heat oil in a pan & temper with dry red chilies, mustard seeds  curry leaves. Sauté till it stops crackling. 

                  Add the garlic paste & sauté till the oil separates. 

 Add the boiled dal, tomato puree, salt, turmeric powder & the tamarind paste. Simmer on a low flame for 4-5 minutes. 

                      Garnish with coriander leaves.

            Serve with hot steamed rice & a drizzle of a tsp. of ghee.

Roasted Moong Dal Soup (Split Green Gram Lentil)

          This is a healthy soup of roasted Moong Dal, combined with tomatoes and a handful of coriander leaves. It is in a curried form and can be had along with some bread sticks or croutons for a wholesome light meal. As it is rich in proteins, they are very helpful for weight watchers. A dollop of butter and a sprinkle of red chili flakes / pepper powder or a dash of lime adds a punch to this hearty soup.

• 1 cup moong dal, dry roasted
• 2 tomatoes, chopped (opt)
• 1 onion, chopped
• 1" ginger, chopped
• 3 cloves garlic, chopped
• handful of coriander leaves
• 1 tsp. olive oil
• 1 bay leaf
• 1 tsp. whole garam masala (cinnamon, cardamoms & cloves)
• salt to taste
• pinch of turmeric powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili powder or to taste
• 3 cups water / vegetable stock
• coriander leaves to garnish
• 1/2 tsp. chili flakes to garnish
• 1 tsp. lime juice

          Pressure cook the tomatoes in 1 cup water for 2 whistles. Blend when cool and strain. Keep aside. Heat oil in a pan and saute the whole garam masala and bay leaf.

          Add the onion, ginger and garlic and fry till translucent.  Add the roasted moong dal, coriander leaves, all the powdered masalas and 2 cups water / stock. Pressure cook for 3-4 whistles.

          When cool, discard the bay leaf and the whole garam masalas. Blend in a mixie and add the tomato puree to it. 

          Adjust the stock according to the consistency desired. Just before serving, heat through and add the lime juice. Serve, garnished with coriander leaves and chili flakes.