Indian Tomato Ginger Rasam |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is from a handout at my local supermarket and recommends serving over cooked rice or eaten as a side dish to a meat entree. Ingredients:
1/3 cup red lentil |
1 1/2 tablespoons ghee or 1 1/2 tablespoons vegetable oil |
1 teaspoon grated lime zest |
2 teaspoons chili powder (search out rasam powder) |
1 teaspoon mustard seeds |
2 medium carrots, grated |
1/2 serrano chili, finely chopped |
1 teaspoon ginger, minced |
2 1/2 cups low sodium v8 juice |
1 large zucchini, diced |
2 teaspoons tamarind paste |
1 tablespoon turmeric powder |
1 1/2 teaspoons sugar |
1/2 cup cilantro, chopped |
Directions:
1. Bring 4 cups water to a boil in a saucepan. Add lentil and reduce heat to medium. Simmer 10 minutes, or until tender. Drain and set aside.
2. Heat ghee in pot over medium heat. Add zest, rasam powder and mustard seeds and cook for 2 minutes. Stir in the carrots, chili and ginger and cook 2 more minutes.
3. Add the V8 juice and 3 cups of water and bring to a simmer. Add the zucchini, reduce heat to medium-low and cook for 15 minutes or until vegetables are tender.
4. Stir in the tamarind paste, turmeric powder and the sugar. Simmer 5 minutes more. Stir in the lentils and the cilantro and simmer 5 more minutes.
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