Jan 26, 2011

Methi Leaves ( Fenugreek leaves ) Rasam

Methi Leaves ( Fenugreek leaves ) Rasam

Serves: 3 - 4

You will need

75 g tur dal
2 cups ( 400 ml ) water
1/2 teaspoon oil
1/2 teaspoon salt
1/2 teaspoon turmeric powder

1 cup ( 200 g ) chopped methi leaves
1 tomato, roughly chopped
2 teaspoon tamarind paste or 1/4 cup tamarind juice
2 1/2 teaspoon Rasam powder ( MTR / Everest or any top brand or homemade )
2 pinches hing ( asafoetida )

For seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1 spring curry leaves
1 dried red chilli, broken


Wash, clean and chop methi leaves.

Wash and clean tur dal and soak in 2 cups water for half an hour, mix with turmeric powder, salt, oil and pressure cook for 20 minutes or till done and soft ( reduce heat to medium after 2 nd whistle and cook for 15 minutes ). Allow the cooker to cool naturally.

Dilute rasam powder in 2 tablespoon water and keep aside.

Open the cooker and add chopped methi leaves, tomato, tamarind paste / juice. Adjust salt to taste. Cover with a lid and cook on a low to medium heat for 10 minutes.

Add diluted rasam powder and hing. Cover with a lid and cook again for 12 - 15 minutes / until fragrant and methi leaves well blended with dal and other spices ( rasam powder ). Switch off the heat.

For seasoning:

Heat 2 teaspoon oil. Add mustard seeds. When they begin to pop, add cumin seeds. Wait for 1 - 2 minutes and add curry leaves and broken red chilli. Stir for 2 minutes and pour the seasoning over methi leaves rasam and serve hot with rice.


Priya said...

Comforting rasam..

Pia said...

Healthy rasam!!

Cook Healthy

Marina said...

Methi Rasam...I will try this out...