Montag, 24. Mai 2010

easy methi rasam and lemon rice

We had friends over for lunch yesterday, and here's the spread:

easy methi rasam:

1 cup red split lentils
1 litre water
1 tsp fenugreek seeds
1 tsp tamarind concentrate
a pinch of asafetida
1 tsp rasam powder
1/2 tsp turmeric powder
1 tsp mustard seeds
a few curry leaves
2 tsp ghee or oil

Boil the lentils with the water and fenugreek. When they are quite soft, add tamarind, asafetida, rasam powder, turmeric and salt and keep on low flame. Heat the ghee or oil and quickly fry the mustard seeds and curry leaves. Drop into the lentils, stir and cover. Cooks quickly, can easily be made ahead and can be thinned down to whatever soupy consistency you like. We had this sprinkled with chopped coriander leaves and with papadams as a starter, but you could serve it along with the lemon rice.

lemon rice - the Adiraja Dasa - hare krishna - version

350g rice (basmati)
1 tbsp ghee or oil
1 1/2 tsp cumin
1/2 tsp mustard seeds
a few curry leaves
1 cinnamon stick
2 green chillies, minced (deseeded if you don‘t want too much heat)
825 ml water
2 tsp salt
1/2 tsp turmeric
4 tbsp lemon juice
2 tbsp butter
lemon wedges and coriander leaves for garnish

Heat the ghee or oil in a pot. Quickly fry the cumin, mustard seeds and curry leaves. Drop in the cinnamon stick and chillies, and briefly fry the rice, too. Then add the water, salt and turmeric. Cover and cook until rice starts to get soft. Leave to fully soften, then carefully stir in lemon juice and butter. We had this with a cucumber raita and tomato salad with lemon juice and coriander leaves.

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