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Garlic Rasam

VIEWS 506
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Energy (kcal) - 50

Protein (g) - 3

Carbohydrate (g) - 3.3

Fat (g) - 0.3

Khyati's Health-O-Meter Says:

This is a rasam that imbibes the goodness of garlic; this is good for digestion as well as for general well-being. It is very good for common cold, sore throat, loss of appetite and fever, as it increases gut immunity, as garlic is an antibiotic and a blood cleanser. The inclusion of legumes provides the basic requirement of proteins. Spices enhance the flavor of the soup further and are an excellent source of manganese, iron and vitamin K.

INGREDIENTS:
  • Split pigeon pea (toor dal/arhar dal),soaked - 1 tbsp
  • Garlic cloves - 2-3 nos.
  • Tomato (cubed0 - 1 medium
  • Tamarind pulp - 1/2 tsp 
  • Asafoetida - 1/4th tsp
  • Turmeric powder - 1/4th tsp 
  • Salt - as per taste
For Rasam Powder:
  • Split Bengal gram (chana dal) - 1 tsp 
  • Cumin seeds -1/2 tsp 
  • Black peppercorns - 1/4th tsp 
  • Dried red chilies - 2-3 nos.
  • Coriander seeds - 1 tsp 
DIRECTIONS:
Step 1 Add toor dal/arhar dal, tomato cubes and water in a pan, cover and cook until it becomes soft. Once it is cooked, mash the dal and keep aside.  Step 2 In a non-stick pan dry roast cumin seeds, peppercorns, whule red chilies, coriander seeds, split Bengal gram to a light brown. Coul and pound to a powder.  Step 3 In a separate pan, add tamarind pulp, salt, asafoetida, turmeric powder, garlic, prepared masala powder, and water. Cook for 5 minutes.  Step 4 Add mashed dal and allow it to a boil. Reduce heat and simmer for 5 minutes. Strain and bring to a boil again.  Step 5 Rassam is ready to serve.
Recipe Category:
Soups And Stir Fries
Recipe Title:

Garlic Rasam

Recipe Views:
506
Recipe Type:
Veg
Recipe Kcal:
50

Energy
(kcal)

3

Protein
(g)

3.3

Carbohydrate
(g)

0.3

Fat
(g)

Khyati's
Health-O-Meter Says:

This is a rasam that imbibes the goodness of garlic; this is good for digestion as well as for general well-being. It is very good for common cold, sore throat, loss of appetite and fever, as it increases gut immunity, as garlic is an antibiotic and a blood cleanser. The inclusion of legumes provides the basic requirement of proteins. Spices enhance the flavor of the soup further and are an excellent source of manganese, iron and vitamin K.

INGREDIENTS:
  • Split pigeon pea (toor dal/arhar dal),soaked - 1 tbsp
  • Garlic cloves - 2-3 nos.
  • Tomato (cubed0 - 1 medium
  • Tamarind pulp - 1/2 tsp 
  • Asafoetida - 1/4th tsp
  • Turmeric powder - 1/4th tsp 
  • Salt - as per taste
For Rasam Powder:
  • Split Bengal gram (chana dal) - 1 tsp 
  • Cumin seeds -1/2 tsp 
  • Black peppercorns - 1/4th tsp 
  • Dried red chilies - 2-3 nos.
  • Coriander seeds - 1 tsp 
DIRECTIONS:
Step 1 Add toor dal/arhar dal, tomato cubes and water in a pan, cover and cook until it becomes soft. Once it is cooked, mash the dal and keep aside.  Step 2 In a non-stick pan dry roast cumin seeds, peppercorns, whule red chilies, coriander seeds, split Bengal gram to a light brown. Coul and pound to a powder.  Step 3 In a separate pan, add tamarind pulp, salt, asafoetida, turmeric powder, garlic, prepared masala powder, and water. Cook for 5 minutes.  Step 4 Add mashed dal and allow it to a boil. Reduce heat and simmer for 5 minutes. Strain and bring to a boil again.  Step 5 Rassam is ready to serve.
Recipe Title: Garlic Rasam
Recipe Category: Soups And Stir Fries
Recipe Views: 506
Recipe Type: Veg
Recipe Kcal:

Energy 50 (kcal), Protein 3 (g), Carbohydrate 3.3 (g), fat 0.3 (g).





Khyati's
Health-O-Meter Says:

This is a rasam that imbibes the goodness of garlic; this is good for digestion as well as for general well-being. It is very good for common cold, sore throat, loss of appetite and fever, as it increases gut immunity, as garlic is an antibiotic and a blood cleanser. The inclusion of legumes provides the basic requirement of proteins. Spices enhance the flavor of the soup further and are an excellent source of manganese, iron and vitamin K.

INGREDIENTS:
  • Split pigeon pea (toor dal/arhar dal),soaked - 1 tbsp
  • Garlic cloves - 2-3 nos.
  • Tomato (cubed0 - 1 medium
  • Tamarind pulp - 1/2 tsp 
  • Asafoetida - 1/4th tsp
  • Turmeric powder - 1/4th tsp 
  • Salt - as per taste
For Rasam Powder:
  • Split Bengal gram (chana dal) - 1 tsp 
  • Cumin seeds -1/2 tsp 
  • Black peppercorns - 1/4th tsp 
  • Dried red chilies - 2-3 nos.
  • Coriander seeds - 1 tsp 
DIRECTIONS:
Step 1 Add toor dal/arhar dal, tomato cubes and water in a pan, cover and cook until it becomes soft. Once it is cooked, mash the dal and keep aside.  Step 2 In a non-stick pan dry roast cumin seeds, peppercorns, whule red chilies, coriander seeds, split Bengal gram to a light brown. Coul and pound to a powder.  Step 3 In a separate pan, add tamarind pulp, salt, asafoetida, turmeric powder, garlic, prepared masala powder, and water. Cook for 5 minutes.  Step 4 Add mashed dal and allow it to a boil. Reduce heat and simmer for 5 minutes. Strain and bring to a boil again.  Step 5 Rassam is ready to serve.

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Garlic Rasam - BY KHYATI RUPANI

10 FEB 2018
VIEWS 506
COMMENTS 0

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