I am always looking for ways to add more veggies to my recipes.
This carrot rasam is a a delicious recipe and a secret way to add carrots to kids diet.
Carrots are cooked with lentils, puree'd and spiced up with pepper and green chillies.
|Tomatoes(medium - sized)||1|
|Toor dal/split pigeon peas||1/2 cup|
|Ground Black Pepper||1 tsp|
|Cilantro(finely chopped)||2 tsp|
|Lemon juice||1 tbsp|
|Urad dal||1/2 tsp|
|Mustard seeds||1/2 tsp|
|Cumin seeds||1/2 tsp|
|Turmeric powder||1/4 tsp|
Pressure cook toor dal with carrots, tomato and salt.
Puree the cooked dal, tamato and carrots in a blender.
Add the puree to a sauce pan and add water and dilute it to required consistency and bring to a boil.
Add green chillies, crushed garlic and ginger and let the rasam boil for 10-15 minutes on a low falme.
Heat oil/ghee in a small seasoning pan and add all the seasoning ingredients in the order mentioned.
When the seeds start spluttering, add the seasoning to the rasam/soup in the sauce pan.
Now addlemon juice, black pepper and garnish with cilantro.
Suggestion: You can add fresh carrots cut in to very small pieces or thin strips to the cooked rasam.
Serve with hot steamed rice or just have like a soup.