South Indian rasam with seasonal vegetables
- By Jo Ingleby Jo Ingleby
Heat the 1 tsp ghee and stir-fry the ginger and garlic until fragrant. Add the lentils, turmeric, spice powder, tomatoes and vegetables then stir for a couple of minutes. Add water, tamarind liquid and green chilli. Simmer for 20 minutes, checking the vegetables are all cooked through. Season to taste with sugar, tamarind, salt and lemon. Fry the red chillies, mustard seeds and curry leaves in the remaining ghee. When the mustard seeds start to pop pour the hot ghee over the lentil mixture and serve.