Sprouts Rasam
This moong sprouts rasam is a delicious twist on traditional rasam, offering a unique flavor and a boost of plant-based protein. Being simple to prepare, nourishing, and naturally vegan, this comforting rasam is perfect for a wholesome meal any day of the week.
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Ingredients
- ⅓ cup Sprouts
- 1 tsp Tamarind
- 3½ cups Water
- 1¼ tsp Salt
- ¼ tsp Turmeric
- 1½ tsp Rasam powder
- ½ tsp Pepper cumin powder
- ⅔ cup Tomatoes chopped
- 1-2 tbsp Cilantro chopped
For Tempering
- 1 tsp Oil
- 1 torn Dried red chili
- ½ tsp Mustard seeds
- ½ tsp Cumin
- ⅛ tsp Asafetida
- 1 sprig Curry leaves
Instructions
- Soak tamarind in warm water for 5 minutes and use another cup of water to extract the juice. Set aside.
- Add two cups of water and sprouts to a soup pot, bring to boil, simmer for 5-6 minutes.
- Add the tomatoes, tamarind water, salt, turmeric, Rasam powder, and pepper cumin powder.
- Bring to boil and simmer for 4-5 minutes, until the tomatoes are done. Remove from the flame.
- Heat oil in a pan. Add the red chilies and mustard seeds, when it splutters add cumin, asafetida, and curry leaves. Fry for 30-40 seconds. Pour the tempering on to the rasam.
- Garnish with cilantro. Serve with cooked grains and veggies.
