Fast Rasam

1. 1

   In a medium size saucepan put the oil, mustard seeds, cumin seeds, methi seeds (also known as fenugreek seeds), chana dal, and the dried red chili pieces.

2. 2

   Heat over high heat until the mustard seeds pop for about 15 seconds.

3. 3

   Quickly stir in the water and tamarind paste.

4. 4

   Add the turmeric, salt and rasam powder (available at Indian spice stores), and stir again.

5. 5

   The recipe ingredients state to add 1 Tablespoon sambhar powder, but it should actually be rasam powder.

6. 6

   The computer would not accept the word rasam.

7. 7

   Bring the liquid to a boil, reduce heat and simmer 5-10 minutes.

8. 8

   Add the tomato juice and simmer 5 more minutes.

9. 9

   Turn off heat and garnish with the cilantro.

10. 10

    Instead of the dried red chili pieces, you can use one or two serrano chilies, sliced in half length-wise.

11. 11

    If you have tomatoes that you want to use up, increase the water to 4 cups, eliminate the tomato juice, and add the tomatoes after the mustard seeds have popped.

* Per serving · 4 servings · Values may vary.

No additional tips available.