Ginger Rasam Food
INDIAN TOMATO GINGER RASAM
This recipe is from a handout at my local supermarket and recommends serving over cooked rice or eaten as a side dish to a meat entree.
Provided by Member 610488
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring 4 cups water to a boil in a saucepan. Add lentil and reduce heat to medium. Simmer 10 minutes, or until tender. Drain and set aside.
- Heat ghee in pot over medium heat. Add zest, rasam powder and mustard seeds and cook for 2 minutes. Stir in the carrots, chili and ginger and cook 2 more minutes.
- Add the V8 juice and 3 cups of water and bring to a simmer. Add the zucchini, reduce heat to medium-low and cook for 15 minutes or until vegetables are tender.
- Stir in the tamarind paste, turmeric powder and the sugar. Simmer 5 minutes more. Stir in the lentils and the cilantro and simmer 5 more minutes.
Nutrition Facts : Calories 98.1, Fat 4, SaturatedFat 2.1, Cholesterol 8.2, Sodium 35.4, Carbohydrate 13.1, Fiber 3, Sugar 4, Protein 3.9
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