Indian Tomato Ginger Rasam Recipes

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• 1. Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.
• 2. In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes. Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.
• 3. Season with salt and serve hot, garnished with the fried curry leaves.