[Indian] How to cook Green goddess rasam

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How to cook Green goddess rasam

Ingredients

  • 20 whole black peppercorns
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp ground turmeric
  • ¾ cup split red lentils (masoor dal), rinsed, drained
  • 2 litres water, at room temperature
  • 1 tsp tomato paste
  • 1 tsp tamarind paste (you might need to add a little more)
  • 2 packed cups spinach leaves (inner stem removed)
  • 1 bunch coriander, leaves picked
  • ¼ packed cup tarragon leaves
  • 6 spring onions (scallions), trimmed, white and green part roughly chopped
  • 1 large jalapeno chilli, chopped (if you prefer less hot, remove the seeds)
  • 2 garlic cloves, finely chopped
  • 1½ tsp sea salt
  • 60 ml (¼ cup) vegetable oil
  • 1 tsp black mustard seeds
  • 4 dried small kashmiri chillis (see Note)
  • 6 fresh or dried curry leaves
  • steamed basmati rice, to serve (optional)

Directions