Carrot and Cabbage Rasam Recipe

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Toor Dal – 1/2 cup
Tomatoes – 2
Carrot – 1, finely chopped
Turmeric Powder – 1/2 tsp
Salt as per taste
Lime Juice – 1 1/2 tblsp
Coriander Leaves – 2 tblsp

For the Masala:
Oil – 2 tsp
Black Peppercorns – 1 1/2 tsp
Cumin Seeds – 1/2 tsp
Coriander Seeds – 4 tsp
Kopra – 3 tblsp

For Tempering:
Ghee – 2 tsp
Mustard Seeds – 1 tsp
Asafoetida Powder – 1/2 tsp
Dried Red Chilli – 1, halved
Curry Leaves – 1 sprig

1. Pressure cook the dal with 1 cup of water for 5 minutes.
2. Puree the tomato and set aside.
3. Heat oil for masala in a pan.
4. Add black peppercorns, cumin seeds and coriander seeds.
5. Fry over low heat, tossing gently.
6. Add the kopra and remove from heat.
7. Grind to make a fine powder.
8. Bring 2 cups of water to boil in a pan over high heat.
9. Add carrot, cabbage and turmeric powder.
10. Lower heat, cover pan and simmer for 6 to 7 minutes, till vegetables are tender.
11. Add the cooked dal, pureed tomatoes, salt and ground masala powder.
12. Simmer uncovered for 5 minutes over moderate heat. Add more water if rasam is too thick.
13. Remove from heat.
14. Heat ghee for tempering and fry the tempering ingredients.
15. Add it to the rasam.
16. Add the lime juice.
17. Garnish with coriander leaves.
18. Serve hot with plain rice.

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