Rasam

A thin, intensely peppery and tamarind-soured South Indian broth drunk as a digestive or served over rice.

Ingredients

• 500g red lentils
• 1 cup semolina
• 1 tbsp crushed green cardamom pods
• 1 tsp dried fenugreek leaves
• 1/4 cup neutral vegetable oil
• 2 fresh spinach, chopped
• a handful of fresh mint, chopped
• lemon wedges, for serving
• 1 cup chicken stock
• 1 tsp garam masala

Instructions

1. 1

   Heat ghee in a large pot over medium heat and cook the minced garlic and curry leaves gently until soft and fragrant.

2. 2

   Stir in the ground coriander and garam masala, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the basmati rice and potatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the basmati rice is tender, about 20 mins.

6. 6

   Stir in the idli batter and continue simmering for a few minutes more, until heated through.

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