Rasam Rice

Rasam Rice is a comforting South Indian dish that combines the tangy flavors of rasam with fluffy rice, creating a wholesome and nutritious meal. This dish is perfect for a light lunch, providing a burst of flavors and essential nutrients.

Ingredients

• Cooked rice - 1 cup
• Toor dal (split pigeon peas) - 50 grams
• Tomato - 1 medium, chopped
• Tamarind paste - 1 tablespoon
• Rasam powder - 1 tablespoon
• Water - 3 cups
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Curry leaves - 10 leaves
• Green chili - 1, slit
• Ginger - 1 teaspoon, grated
• Salt - to taste
• Coriander leaves - for garnish, chopped

Steps

1. Rinse the toor dal and cook it in 2 cups of water until soft and mushy, about 15-20 minutes.
2. In a separate pot, add the chopped tomato, tamarind paste, rasam powder, and 1 cup of water. Bring to a boil and then simmer for 5 minutes.
3. Once the toor dal is cooked, mash it slightly and add it to the tomato mixture. Stir well and add salt to taste. Simmer for another 5 minutes.
4. In a small pan, heat a teaspoon of oil and add mustard seeds. Once they start to splutter, add cumin seeds, curry leaves, green chili, and grated ginger. Sauté for a minute.
5. Pour the tempering over the rasam and mix well. Add more water if needed to reach your desired consistency.
6. Serve the hot rasam over the cooked rice, garnished with chopped coriander leaves.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in protein from toor dal, promoting muscle health.
• Contains antioxidants from tomatoes and spices, aiding in overall health.

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