Having a child makes you really think at angles you probably would never have in the kitchen. It was one of those days I was wondering how to disguise nutrition at dinner. Honestly this idea came out of left over soup from lunch and every sip of the rasam went to the bottom of my family's tummy. I'm thinking you can carry this technique with almost any of the soup recipes here on my blog. So go ahead and share your ideas too.
Ingredients:
Method:
Heat 1/2 tbsp of oil in a pan, add garlic cloves, chopped carrot and tomatoes. Saute for 10 to 15 minutes.
Then add the moong dal and water. Let it cook till the moong dal is very soft.
In the meantime, crush the pepper corns and jeera to a fine powder using a mortar and pestle.
Once the moong dal and carrots are cooked, deskin the tomatoes. Blitz everything in a blender.
Now take the pan, heat 1/2 tsp oil. Add mustard seeds, curry leaves, asafoetida, chillis, pepper and jeera powder to it. let it splutter but not burn.
Pour the puree into the pan, be careful as it may sizzle wildly. Add the tamarind paste, salt, chopped coriander.
Cook on very low flame till it froths, don't allow it to boil as the flavours will be murdered.
Serve it hot with white rice, poriyal and appalam. Dinner is ready in a jiffy!
Ingredients:
- 1 cup of chopped carrot
- 2 tomatoes halved
- 1/4 cup of moong dal (soaked in water for 15 minutes)
- 1 tbsp of tamarind pulp
- 3 cups of water
- 1 tsp of pepper corn
- 1 tsp of jeera
- 3 garlic cloves (crushed)
- 1/4 tsp mustard seeds
- 1/4 tsp asafoetida
- 1 tbsp of oil/ghee
- 4-5 curry leaves
- 1 tbsp of chopped coriander
- 1 tsp of salt/as needed
- 2 red chillis
Method:
Heat 1/2 tbsp of oil in a pan, add garlic cloves, chopped carrot and tomatoes. Saute for 10 to 15 minutes.
Then add the moong dal and water. Let it cook till the moong dal is very soft.
In the meantime, crush the pepper corns and jeera to a fine powder using a mortar and pestle.
Once the moong dal and carrots are cooked, deskin the tomatoes. Blitz everything in a blender.
Now take the pan, heat 1/2 tsp oil. Add mustard seeds, curry leaves, asafoetida, chillis, pepper and jeera powder to it. let it splutter but not burn.
Pour the puree into the pan, be careful as it may sizzle wildly. Add the tamarind paste, salt, chopped coriander.
Cook on very low flame till it froths, don't allow it to boil as the flavours will be murdered.
Serve it hot with white rice, poriyal and appalam. Dinner is ready in a jiffy!