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    Spicy Lentil Broth


    Source of Recipe


    carnation037

    Recipe Introduction


    "Rasam" is a Sanskrit word meaning broth, and various types of rasam are popular throughout India, especially in the south. They are often served in cups and drunk like a consomme or tea, and they can be ladled over rice for a heartier soup version. Here is one of the ways it is made in the state of Mysore.

    List of Ingredients




    1 cup (250 ml) lentils, rinsed and picked over
    1 tsp (5 ml) turmeric
    2 cups (500 ml) fresh or canned tomatoes, chopped
    2-3 cloves garlic, finely chopped
    A 1-inch (2.5 cm) ball of tamarind pulp*
    1 Tbs (15 ml) ground coriander
    1 tsp (5 ml) ground cumin
    1/4 tsp (1 ml) cayenne pepper
    1 tsp (5 ml) molasses or sugar
    Salt and freshly ground pepper to taste
    2 Tbs (30 ml) ghee (see below) or vegetable oil
    1 tsp (5 ml) black mustard seeds*
    Chopped cilantro (coriander leaves) for garnish

    * Available in finer supermarkets and in Asian and Indian specialty
    shops

    Recipe



    Combine the lentils, turmeric, and 4 cups (1 L) water in a large pot
    and bring to a boil. Reduce the heat and simmer covered until the
    lentils are tender, about 3 minutes. Meanwhile, puree the tomatoes,
    garlic, and 1/4 cup (60 ml) water in an electric blender and set
    aside. Soak the tamarind pulp in a small bowl with 1/4 cup (60 ml)
    boiling water for 15 minutes. Mash the pulp with the back of a spoon
    or your fingers and strain the liquid into a small bowl, squeezing the
    pulp to extract as much liquid as possible. Discard the pulp and set
    the liquid aside. Puree the lentils and their liquid in an electric
    blender or food processor and return to the pot. Stir in 3 cups (750
    ml) hot water and let stand undisturbed for 15 minutes. The pureed
    lentils should have sunk to the bottom of the pot, leaving the lentil
    broth on top. Gently pour the lentil broth into a separate bowl,
    leaving the lentil puree behind - this can be saved for other uses.
    Ad enough water to the lentil broth to make about 4 cups (1 L). Add
    the tomato puree, tamarind juice, spices, molasses, salt, and pepper
    and bring to a boil over moderate heat. Reduce the heat and simmer
    covered for 15 minutes. Meanwhile, heat the ghee in a skillet over
    moderate heat until it is very hot. Add the mustard seeds and cover
    the skillet with a lid or splatter screen and cook about 5 seconds,
    until the sputtering stops. Add the spiced ghee to the lentil broth
    and stir to combine. Serve garnished with chopped cilantro. Serves 6
    to 8.


    Ghee

    1 lb (450 g) unsalted butter

    Melt the butter in a heavy saucepan over moderate heat. Increase the
    heat and bring the butter to a boil. When the surface is completely
    covered with foam, stir the butter gently and reduce the heat to the
    lowest possible setting. Simmer uncovered and undisturbed for 45
    minutes, or until the milk solids in the bottom of the pan have turned
    golden brown and the butter on top is transparent. Strain the butter
    through a sieve lined with linen or four layers of cheesecloth. If
    there are any solids in the ghee, no matter how small, strain it again
    until it is perfectly clear. Pour the ghee into a glass jar and seal
    tightly. This recipe makes about 1 1/2 cups, and may be kept at room
    temperature for several months, or almost indefinitely refrigerated.
    It will congeal if refrigerated, and so must be warmed before using if
    liquid ghee is called for.

 

 

 


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