Tuesday, March 11, 2014

Mint Garlic Rasam

I had few left over mint leaves after making Biriyani for lunch.So decided to experiment with it.The procedure is similar to Lemon Rasam but with 2 or 3 additional steps

Ingredients
Part 1 - Pressure Cooking Dhal
  • Toor dhal - little more than 1/4 cup
  • Methi seeds - little
  • Turmeric - a pinch
  • Oil/ Ghee - a drop
  • Water - to pressure cook
  • Green Chilly - 4 nos
Part 2 - Saute
  • Ghee - 1/2 tablespoon
  • Pepper - 1/2 tablespoon
  • Cumin seeds / Jeera - 1 tablespoon
  • Ginger - little
  • Garlic - 10 nos (finely chopped)
  • Hing - 1/4 teaspoon
  • Curry leaves - little
Part 3 
  • Mint leaves - 1 cup
  • Coriander leaves -1/2 cup
  • Tomato - 2
Part 4 - Seasoning
  • Ghee - 1/2 teaspoon
  • Mustard - 1 teaspoon
  • Hing - little
Part 5 - Others
  • Salt - 1 1 /2 teaspoons
  • Lemon - 1
Method
Step 1 - Toor dhal preparation
  • Take toor dhal in a cooker separator / bowl.Put methi seeds, turmeric and a drop of oil to it
  • Pour enough water and pressure cook for 4 whistles
  • Once done take it out and mash the dhal
  • Pour 2 cups of water to the dhal and mix well
  • Divide the dhal water into two portions
  • To one portion add slit green chillies and heat it with salt
Step 2 - Green Paste
  • While the toor dhal is getting ready - Melt ghee in a small kadai and fry the ingredients mentioned in "Part - 2".Make sure the raw smell of garlic disappears
  • Switch off the stove add mint leaves to it and swirl it once
  • Cool and grind it with coriander leaves and tomatoes
Step 3 - Making Rasam
  • Mix the paste with the remaining dhal water and add it to the previously boiled dhal water in "step 1"
  • Boil for 5 minutes
Step 4 - Seasoning
  • In a separate kadai heat ghee and splutter mustard seeds, hing  curry leaves and drop it into rasam
  • Add chopped coriander leaves and switch off the stove
  • Squeeze lemon now
Mint Garlic Rasam is ready.Mix with hot rice and serve with Mixed Vegetable Curry