Rasam strengthens the body and supports the digestive system. When diluted with water, rasam helps with digestive disorders. Those experiencing vāta disturbances, should not consume too often. Replace toor dāl with split moong to reduce vāta constitution disturbances.
Preparation – 45 minutes
3 servings/3 cups
Ingredients
⅓ cup/65g toor dāl
6 cups/1½ litres water
1½ heaped tsp rasam powder (moderately spiced)
1 tsp tamarind paste
3 heaped tsp jaggery
1½ heaped tsp fine rock salt
2 Tbsp dried shredded coconut
¼ cup coriander leaves, chopped
Voggarane
2 tsp ghee
½ tsp black mustard seeds
⅛ tsp asafoetida powder
10 curry leaves
Preparation
1. Wash dāl until the water runs off clear, then drain.
2. Add water, bring to boil, then reduce to maintain a rapid simmer. (Do not cover, as this allows certain impurities or energetic imbalances to be eliminated.) Simmer until dāl is soft and has broken down – 30 – 40 minutes.
3. Add rasam powder, tamarind, salt, jaggery and coconut, simmer for 4 – 5 minutes.
Voggarane
4. In a small pan, over medium-high heat, heat ghee, add mustard seeds; when seeds turn grey and pop, turn down heat, add asafoetida and curry leaves, swish or stir pan to fry spices evenly.
5. Add to dāl, and stir in coriander. Let sit 5 minutes, adding more sweet or sour, as needed
Serve
Once – twice a week. Suitable morning or evening, in all seasons. Best served with white rice.
