Indian food cook book for beginners

Mulgitawny soup is based on the South-Indian Rasam. Perhaps these are a a bit less intimidating.

-Raj

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TOMATO RASAM

1 small ball tamarind (size of 2 Tbsp. coriander leaves (chopped)

lime) 1 tomato

1 Tbsp. toor dhal 2 tsp. oil

1-2 tsp. black Pepper (powder) 1-2 tsp. mustard seeds

1 tsp. cumin seeds (crushed) 1-2 tsp. fenugreek (optional)

6 cloves garlic (crushed) 1 tsp. curry leaves (optional)

(or use 1 tsp. Rasam powder 1 dry red chili (or chili flakes)

instead of above 3 items)

Soak tamarind in 1 cup of warm water. Then press the pulp

and get the essence out. Add 2 more cups of water and make

tamarind juice of 3 cups. Remove the pulp by a strainer. Wash and

cook toor dhal with 2 cups of water. When dhal is well

cooked, remove from heat and mix tamarind water, block pepper,

crushed cumin seed, garlic and pieces of coriander leaves. Cut

tomato into small pieces and crush them into tamarind water.

In a fry pan heat 2 tsp. oil over medium heat. Add

mustard seeds. When they crack, add fenugreek, curry leaves

and broken red chilies.

When this mixture turns golden brown, pour tamarind water into

it. In about 5-7 minutes small bubbles will pile on top. Remove

from heat immediately (do not let it boil). ----------------------------------------------

LEMON RASAM

juice from 1 lemon 1-4 tsp. turmeric powder (optional) 1x1 inch ginger chopped 1 tsp. mustard seeds

2 green chillies chopped 1-2 tsp. salt

2 tomatoes 1-2 tsp. salt

1-4 c. toor dhal 1 Tbsp. coriander leaves

Cook toor dhal with 2 cups water and 1-8 teaspoon turmeric powder

until it becomes soft.

Heat oil and add mustard seeds. When thy pop add ginger and

chillies and fry for a minute. Add tomato pieces, 1 cup water and

1-8 tsp. turmeric paste and boil for 5 minutes. Add salt.

To the cooked toor dhal add 2 cups water and mash well. Add this to

the rasam and boil for 2 minutes.

Remove from heat and add lemon juice and coriander leaves. Mix

well.

-- Raj Kumar Rajendran