Ginger and Curry Leaf Rasam

Name: Ginger and Curry Leaf Rasam
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 pinch Pinch of asafetida; 2 teaspoons black mustard seeds; 1 teaspoon freshly ground black pepper; 10 fresh curry leaves; 3 inches long piece fresh ginger, peeled and finely chopped; 1 teaspoon ground turmeric; 118 milliliters dried red lentils, picked over, washed, and drained; 1 teaspoons salt; 1 Tbsp tamarind paste; 1 medium tomato, finely chopped; 340 grams unsweetened coconut milk; 2 Tbsps vegetable oil; 1 liters water

The recipe Ginger and Curry Leaf Rasam is ready in around 45 minutes and is definitely an outstanding gluten free and vegan option for lovers of Indian food. This recipe serves 4. One serving contains 368 calories, 9g of protein, and 28g of fat. A mixture of salt, vegetable oil, tamarind paste, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.

Ingredients you will need

Turmeric

Lentils

Water

Salt

Equipment you will use

Pot

In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute.

Ingredients you will need

Curry Leaves

Cooking Oil

Equipment you will use

Pot

Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes.

Ingredients you will need

Mustard Seeds

Asafoetida

Ginger

Tomato

Cooking Oil

Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.

Ingredients you will need

Black Pepper

Coconut Milk

Tamarind

Lentils

Water

Season with salt and serve hot, garnished with the fried curry leaves.

Ingredients you will need

Curry Leaves

Salt

From Flavors First: An Indian Chef's Culinary Journey by Vikas Khanna. Recipes copyright © 2011 by Vikas Khanna; photography © 2011 Vikas Khanna, Andrew Blackmore-Dobbyn, and Ronnie Bhardwaj. Published by Lake Isle Press.

Equipment

Pot

Ingredients

Servings:

1pinch

Pinch of asafetida 2teaspoons

black mustard seeds 1teaspoon

freshly ground black pepper 10

fresh curry leaves 3inches

long piece fresh ginger, peeled and finely chopped 1teaspoon

ground turmeric 118milliliters

dried red lentils, picked over, washed, and drained 1teaspoons

salt 1Tbsp

tamarind paste 1medium

tomato, finely chopped 340grams

unsweetened coconut milk 2Tbsps

vegetable oil 1liters

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Laurenz V Reserve Charming Gruner Veltliner. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 35 dollars per bottle.