| Indian
name: Rasam |
 |
| Ayurvedic
Properties: |
Taste:
Madhura (sweet) and
amla (sour) |
| Quality:
Laghu (light) |
| Potency:
Ushna (hot) |
| Post-digestive
effect: Madhura (sweet) |
Medicinal Properties of Mint:
Being easily digestible, Rasam is highly recommended in
conditions of diarrhea, indigestion, thirst, and fever.
It is an excellent diet in post surgical conditions too.
Dosha Analysis:
The recipe pacifies kapha dosha and pitta
dosha, but may
increase vata dosha. Therefore, it has been flavored with
a variety of spices that help to alleviate vata.
Ingredients:
- Yellow lentils (tuar dal)
- Tamarind water
- Ginger-garlic paste
- Mustard seeds
- Cumin seeds
- Turmeric powder
- Black pepper powder
- Red chilly powder
- Curry leaves, chopped
- Vegetable oil
- Salt
|
1 cup
1/2 cup
1/2 tsp
1/2 tsp
1 tsp
1/2 tsp
1/4 tsp
1/2 tbsp
3 tbsp
2 tbsp
according to taste
|
Preparation:
- Put the lentils in a pressure pan and add 3½
cups of water. You can either pressure cook the lentils,
or bring it to a boil initially and then let it cook over
medium heat until tender (about half an hour). Keep aside.
- Heat the oil in a pan. Add mustard seeds and cumin seeds,
and let splutter.
- Add red chilly powder, pepper powder, salt, and ginger-garlic
paste. Cook for 4 minutes.
- Add the tamarind water and some chopped curry leaves.
Stir well. Bring it to boil; reduce the heat, and cook
for 2 minutes.
- Blend the lentils in an electric blender. Add to the
above puree. Also add 2-3 cups water and bring it to boil.
- Garnish with curry leaves and serve hot.
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