Organic Food Delivery

 

South Indian rasam with seasonal vegetables

Method:


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.

Ingredients

  • 2 inch piece of ginger (peeled and finely chopped)
  • 2 garlic cloves (finely chopped)
  • 3 tsp ghee or sunflower oil
  • 60g red lentils
  • 1 tsp turmeric
  • 2 tsp Indian spice blend
  • 2 green chillies (de-seeded but not chopped)
  • 4 tomatoes (quartered)
  • 300g seasonal vegetables (chopped into small chunks)
  • 4 tbsp tamarind liquid or lemon juice
  • 600ml water
  • 2 red chillies (de-seeded but not chopped)
  • 1 tbsp mustard seeds
  • A handful of curry leaves or 1 bay leaf
organic dinner illustration

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