Halwai June 14, 2022


• 1/4 cup – split peas cooked with enough water so that you have about 2 cups of liquid remaining after cooking
• 1 tbsp – rasam powder
• 2 green chillies, sliced
• 1 sprig Curry leaves
• 8 Cloves garlic, thinly sliced
• 1 large tomato, diced
• 1/2 Lemon – juice
• 1 tsp – canola or other vegetable oil
• 1 tsp – Mustard Seeds
• A pinch of asafetida (hing)
• 2 tbsp – cilantro, chopped, for garnish


  1. Heat the oil in a saucepan.
  2. Add the hing and mustard seeds.
  3. When the mustard splutters, add the garlic.
  4. Stir the garlic around for a minute or until it turns a light golden-brown. Do not allow it to get too dark as it will turn bitter.
  5. Add curry leaves, green chillies, and tomato.
  6. Cook until the tomato begins to break down.
  7. Add the rasam powder and cook for a minute.
  8. Add the lentils and the cooking liquid.
  9. Add salt and allow the rasam to come to a boil.
  10. Lower the heat and simmer on a low flame about 10 minutes.
  11. Add the lemon juice.
  12. Check salt and turn off heat.
  13. Garnish with cilantro.
  14. Serve hot with rice or just by itself, like a soup.
  15. Recipe Courtesy: Holy Cow Vegan