13:00, 17 Jun 2023, author: Ermakova M.

Rasam: lentil soup with vegetables

Name: Rasam: lentil soup with vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: Lentils (red) - 2 tbsp; Onion - 1 pc.; Carrot - 1 pc.; Tomato - 1 pc.; Garlic - 2 cloves; cilantro - to taste; Vegetable oil - 2 tbsp.; Turmeric - 1 tsp; Hot red pepper - 0.5 tsp; Ground black pepper - 0.25 tsp; Mustard seeds - 0.5 tsp; Zira - 0.5 tsp; Paprika - 0.5 tsp; Pepper mix - to taste; Mango powder - 2 tsp; Water - 400 ml

Indian cuisine is distinguished by the use of many different spices, they give the dishes a unique flavor.

Photo source: 123rf.com/profile_lenyvavsha

Rasam is prepared very simply, you can vary the spiciness to your taste. So, let's prepare the necessary ingredients for the rasam soup. As for spices, if you don't have mango powder, you can replace it with lemon juice, as mango powder adds sourness to the soup. The rest of the spices are quite affordable, and you can choose the amount to suit your taste. Hot peppers can be taken both dry and fresh. I have pickled.

Rasam: lentil soup with vegetables

Кухня: Indian, обед, калории: 205, время приготовления: 00:50

Ингредиенты

Lentils (red) - 2 tbsp

Onion - 1 pc.

Carrot - 1 pc.

Tomato - 1 pc.

Garlic - 2 cloves

cilantro - to taste

Vegetable oil - 2 tbsp.

Turmeric - 1 tsp

Hot red pepper - 0.5 tsp

Ground black pepper - 0.25 tsp

Mustard seeds - 0.5 tsp

Zira - 0.5 tsp

Paprika - 0.5 tsp

Pepper mix - to taste

Mango powder - 2 tsp

Water - 400 ml

Рецепт

1. In the original recipe, you need to use sesame oil, but I did not find it and took olive oil. Rasam should be cooked in a heavy-bottomed saucepan. Add mustard, zira, turmeric, mango powder, paprika and red pepper to the oil and fry for 2-3 minutes so that the spices reveal their flavors.

2. Now add salt, black pepper, a mixture of peppers and garlic, mix.

3. Peel the vegetables and cut into small cubes. Remove the skin from the tomato and chop it up. I have frozen cherry tomatoes, so I cut them into 2-4 pieces. Take hot pepper to taste.

4. Lower the vegetables to the spices, fry for 2-3 minutes, stirring so that the vegetables absorb the flavors.

5. Now add 2 cups of water and cook the broth for 15-20 minutes, until the vegetables are half cooked.

6. After the specified time, add lentils to the broth.

7. Cook the races for another 10 minutes. Meanwhile, wash and cut the cilantro.

8. After 10 minutes, turn off the heat, remove the pan from the stove, add cilantro and let the soup brew for 5-7 minutes. Rasam is ready! The aromas are stunning, so we quickly call our relatives and treat ourselves to a magnificent Indian soup. Serve the rasam with cilantro, garlic and hot peppers.

Bon appetit!