[Indian] 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
