Nutritious Rasam

Ingredients list for Nutritious Rasam

• 1 cup Split pigeon pea (toor dal/arhar dal)
• 1/2 teaspoon Bengal gram (chana)
• 1 Carrot peeled and chopped
• 2 Tomatoes chopped
• 1/2 teaspoon Turmeric powder
• 1/2 cup Soya granules
• 3 teaspoons Rasam powder
• 1 teaspoon Red chilli powder
• to taste Salt
• 1 teaspoon Jaggery (gur)
• 1 teaspoon Tamarind pulp
• 6-8 cups Water
• 1 tablespoon Oil
• 1/2 teaspoon Mustard seeds
• 10-12 Curry leaves
• 2 Whole dry red chillies
• 1/4 teaspoon Asafoetida

Method

1. Pressure-cook the chana dal, toovar dal, carrot and tomatoes with turmeric powder and 2 cups of water. When cooked blend in a liquidizer. Keep aside. Soak the soya granules in warm water for ½ an hour.
2. Drain and keep aside. For the seasoning heat the oil in a vessel. Add the mustard seeds, curry leaves, dry red chilli and asafoetida. When the mustard seeds start to splutter add the boiled dal and vegetables, rasam powder, red chilli powder, tamarind pulp, salt and jaggery and 4-5 cups of water. Bring to a boil.
3. Add the soya granules and simmer on low heat for 10-15 minutes. Remove from fire. Serve hot.

Nutrition Info