Broccoli Rasam

Ingredients:

Broccoli florets - 1/2 cup

Toor dal  - 1/4 cup
Tomato  - 1 no
Garlic  flakes -  6 nos
Tamarind (I used paste) 1 tsp
Red chilli  - 5 nos
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida powder - 1/4 tsp
Ghee/ Oil - 1tbs
Cilantro  - few
Curry leaves  - 1 twig
Salt to taste

To grind:
Peppercorns - 1tbs
Cumin seeds -1/2 tsp
Channadal - 1/2 tsp

Preparation:

Wash and chop the broccoli florets and keep aside. Dry roast peppercorns, channadal and cumin seeds, and grind to a fine paste. Meanwhile wash the toordal and pressure cook for 2 or 3 whistle. Mash it  well and drain the water and keep. 

Heat ghee/oil, add mustard seeds, let it splutter then add cumin seeds, crushed garlic,  dry red chilly, asafoetida powder and fry for few minutes. Now add chopped tomatoes and broccoli florets and saute for few mins. then add the tamarind paste and grounded paste mixture ( peppercorns, cumin and channa dal). Finally add the drained toordal water, salt and allow it to boil. When it starts bubbling, add cilantro and curry leaves and remove from stove.

Serve with rice.

Beet stem Rasam

Ingredients:
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

Preparation:

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

Orange & Lemon Rasam

Ingredients:

Toor dal – ¼ cup

Tomato - 1

Green chili - 2

Ginger – a small piece

Orange juice (fresh) – ½ cup

Lemon juice – 1tbs

Rasam powder – 1 ½ tsp

Cilantro - handful

Asafetida – 1pinch or 2

Mustard seeds – ¼ tsp

Cumin – ¼ tsp

Salt to taste

Ghee – 1 ½ tbs

Preparation:

Pressure cook toor dal until soft and mash it well. Take a cooking bowl add 1 tbs ghee, followed by asafetida, chopped tomatoes, green chilli & ginger and saute for a minute, then add turmeric powder, rasam powder & pour some water and boil it . Simmer and boil for 15 to 20 minutes. Add the pressure cooked water from toor dal to it. Do not boil rasam too much as it will loose its taste, when froth starts forming at the top add  orange & lemon juice to the rasam and switch it off. Heat ½ tbs  of ghee and season the rasam with mustard & cumin seeds. Garnish with cilantro.

Serve with steamed rice. Enjoy the sweet & sour rasam