Ingredients:
• 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
Method:
- Heat the oil in a saucepan.
- Add the hing and mustard seeds.
- When the mustard splutters, add the garlic.
- 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.
- Add curry leaves, green chillies, and tomato.
- Cook until the tomato begins to break down.
- Add the rasam powder and cook for a minute.
- Add the lentils and the cooking liquid.
- Add salt and allow the rasam to come to a boil.
- Lower the heat and simmer on a low flame about 10 minutes.
- Add the lemon juice.
- Check salt and turn off heat.
- Garnish with cilantro.
- Serve hot with rice or just by itself, like a soup.
- Recipe Courtesy: Holy Cow Vegan