Nutritious Rasam

Ingredients

• 1 cup split pigeon peas (toovar dal)
• ½ teaspoon split Bengal gram (chana dal)
• 1 carrot, peeled and chopped
• 2 tomatoes chopped
• ½ teaspoon turmeric powder
• ½ cup soya granules
• 3 teaspoons rasam powder
• 1 teaspoon red chilli powder 
• Salt to taste
• 1 teaspoon jaggery
• 1 teaspoon tamarind pulp 
• 6-8 cups water
• For the seasoning
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• 10-12 curry leaves
• 2 red chillies whole
• ¼ teaspoon afoetida                                                                  .

Method

1. Pressure-cook the chana dal, toovar dal, carrot and tomatoes with turmeric powder and 2 cups of water. When cooked blend in a liquidizer. Keep aside.
2. Soak the soya granules in warm water for ½ an hour. Drain and keep aside.
3. For the seasoning heat the oil in a vessel. Add the mustard seeds, curry leaves, dry red chilli and asafoetida.
4. When the mustard seeds start to splutter add the boiled dal and vegetables, rasam powder, red chilli powder, tamarind pulp, salt and jaggery and 4-5 cups of water. Bring to a boil.
5. Add the soya granules and simmer on low heat for 10-15 minutes.
6. Remove from fire. Serve hot.

Nutrition Info