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Suggest a better descriptionWash red gram dal well. Drain. Place in a a heavy saucepan. Cover with 1 cuo water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat and simmer dal gently for 1 1/2 hours. Stir several times during the last 30 minutes of cooking. Set dal aside without draining. Dice the tomatoes. Place in a heavy saucepan with the tamarind pulp, asafoetida powder, rasam powder, and salt to taste. Add 1 cup water. Crush the contents of the pan together. Simmer for about 15 minutes. Add the undrained cooked dal and the remaining 1 1/2 cups water to the rasam. Bring to the boil. Tempering: Heat 2 teaspoons ghee in a heavy frying pan or skillet. Add the mustard seeds, cumin seeds, halved red chilli, and a few curry leaves. When the mustard seeds splutter, add this mixture to the rasam. Garnish the rasam with chopped coriander leaves. Serve hot. From: Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 21 | ||
Calories from Fat: 19 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 1.7mg | 0 % | |
Potassium 10.2mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
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