Jeera or Cumin Rasam

Name: Jeera or Cumin Rasam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tsp tamarind powder; 0.25 tsp turmeric; 1 chopped tomato; 3 tsp coriander seeds; 0.25 tsp black peppercorns; 1 tsp raw toor dal; 1 dried red chili; 2 tsp ghee; 1.5 tsp cumin seeds; 30 curry leaves; 4 cup water; 2 sprig cilantro leaves; 0.5 tsp mustard seeds

Lentils, tomato and coriander simmered on the stove and spiced with cumin and tamarind for a South Asian soup.

25 min · Serves 6 · Medium

Method

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Time: Prep 10 min · Cook 15 min · 25 min total
Difficulty: medium

1
Boil tamarind, tumeric and tomatoes in water for 5-10 minutes, until the raw taste of the tamerind is gone.
10 min
2
Meanwhile, dry fry, or use 1/2 the oil/ghee to fry the corriander, black pepper, dal and chilis.
3
Powder the spices in a spice grinder or magic bullet. Use a small amount of water if necessary to get it powdered.
4
Add this spice mix to the soup and boil. In the same grinder, liquify the curry leaves and the cumin seeds, again adding water if necessary.
5
Add this spice mix to the soup and boil again. In a very small pan, heat the remaining oil/ghee. Add mustard seeds and heat until they pop.
6
Put mustard seeds and cilantro into the soup and serve.