Wednesday, November 26, 2014

Beet stem Rasam

Beet Stem - few
Channa dal - 1/2 cup
Garlic - 4 to 5 flakes
Ginger - small piece
Green chili -  4 slit length wise
Cilantro - handful
Cumin - 1/4 tsp
Mustard - 1/2 tsp
Asafoetida - a pinch
Rasam Powder - 1tsp
Lemon juice - 1 tbs
Oil/Ghee - 2 tbs
Salt to taste

Soak dal in water for half an hour and pressure cook by adding 2 cups of water. Wash to beet root stem nicely and cut into  pieces. Heat ghee in a pan/kadai, add mustard, cumin when it splutters  add asafoetida, then garlic, ginger and green chili and saute it for few minutes. Add lemon juice (you can use tamarind pulp instead of lemon juice). Mash dal nicely and add to this followed by beetroot stem and bring it to boil, this stage you can add rasam powder and salt.   When its done remove from heat and serve with rice