Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Tomato Rasam
Ingredients
- 4 tomatoes, chopped
- 1 cup masoor dal or red lentils
- 6 cups water
- 1 tablespoon oil (peanut, sunflower or corn is best)
- ¼ teaspoon turmeric powder
- 5 fresh curry leaves
- 2 teaspoons rasam powder – mtr is good brand (ingredients below)
- 1 teaspoon brown sugar or jaggery (unrefined cane sugar)
- Salt to taste
- 1 tablespoon ghee or butter
- Pinch of asafoetida or hing
- ½ teaspoon cumin seed
- Cilantro leaves for garnish
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