|Tomato rasam with broccoli and frozen edamame beans or peas on the side|
Below- Broccoli and bean with turmeric and salt, Rasam, vegetable
4-6 medium sized tomatoes cut into 8-12 pieces.1 cup precooked tur dal(skinned and halfed lentils)
1 tbsp tamarind paste or pulp diluted in 3 cups of water
1 or 2 tbsp Rasam powder (you can use MTR or other brand available in the store or make your own)
1/4 tsp Asafetida
Turmeric powder and salt to taste
1 tbsp ghee(clarified butter), 1 tsp mustard seeds, 1 tsp cumin seeds, 8-10 whole black pepper dal
3-4 sprigs fresh green coriander/cilantro leaves cleaned and chopped
- Cook the diluted tamarind with rasam powder, asafetida, turmeric, and salt until the raw taste is gone.
- Add the tomatoes and cook well.
- Add the precooked tur dal and bring to a rolling boil, a layer of frothe will form on top. Turn off the heat.
- Season/tadka. Heat the ghee, mustard, cumin seeds and pepper corns in a small pan. Cover, when they splutter add to the cooked rasam.
- Add the chopped cilantro
- Stir well and enjoy with steamed rice.
4 cups broccoli cut into florets(frozen works well, too)
1 or 2 cups of frozen edamame beans or green peas.
2 tbsp oil, 1 tbsp mustard, 1 tbsp udid dal, 1 chopped green chilli optional
- In a wok, heat the oil, add mustard and udid dal, until spluttered and dal is brown.
- Reduce heat, add the vegetable and beans/peas, turmeric and salt, sprinkle 2-3 tbsp of water cover and cook until the vegetable is crunchy and cooked. the raw taste gone. You can substitute broccoli with cauliflower, or chopped beans or potatoes or carrots....
- It tastes good when sambhar rice, too.