Rasam is a lentil based soup popular in the southern states of India. It is generally prepared with a base of tamarind juice and served as a part of lunch. Rasam peps up the palate and is nutritious, without being too filling. Rasam is ideal for summer months when your baby may not be feeling too excited by the sight of heavy meals. It helps in keeping cold and cough at bay.
INGREDIENTS (240 ml cup used)
- Masoor dal – 1 cup
- Tomato – 2 medium sized, cut into halves
- Tamarind juice extract – 1 teaspoon
- Mustard seeds – 1 teaspoon
- Garlic – 3 to 4 cloves
- Turmeric powder – ¼ teaspoon
- Rasam powder – 2 teaspoon (available in market or homemade)
- Curry leaves – 5 to 6
- Jaggery – 1 tablespoon
- Coriander leaves – 2 teaspoon, finely chopped
- Dried red chillies – 2
- Salt – to taste
- Cooking oil – 2 teaspoon
METHOD OF PREPARATION
- Pick, wash and drain masoor dal.
- Put masoor dal, chopped tomatoes, tamarind juice, jaggery, garlic, turmeric powder and salt in a pressure cooker, add 1 cups of water and cook for 3 whistles on medium flame.
- Once the cooker cools down add 2 cups of water, rasam powder and bring it to a boil.
- Reduce heat and allow the mixture to simmer for 10 minutes till the ingredients are mixed well and it gives off an appetising aroma.
- Heat oil in a small tempering pan and add the mustard seeds. Once they start sputtering ass the dried red chillies and curry leaves. Pour this over the rasam and bring the rasam to one final boil.
- Serve with rice or vegetable pulao.
- Masoor dal is a rich source of protein essential for the overall growth and development of your baby. For vegetarian families, lentils are a good source of plant protein. 100 grams of Masoor dal provides 346 calories and is a great source of protein.