Tomato Rasam & Coriander Rice

Both of these recipes were adapted from Chandra Padmanabhan's Southern Spice.

Ingredients for Rasam:

• 1/4 cup pigeon peas
• 6 medium tomatoes, pureed
• 2 - 3 teaspoons rasam powder
• 1/2 teaspoon asafoetida powder
• salt to taste

To Temper:

• 2 teaspoons ghee
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 dry red chili
• 1/2 teaspoon pepper powder
• 1 sprig curry leaves

Method:

1. Wash dal and drain. Place in a pressure cooker with 1 cup water and cook under pressure for 5 minutes... ( I just cooked it on the stove top with a couple cups water until done.)
2. Open cooker, add extra water and whisk to make 2 cups of dal.
3. Combine tomato puree, rasam powder, asafoetida and salt in a pan an d simmer over low heat for about 10 minutes.
   
4. Add dal and bring to a boil. Lower heat, simmer until rasam froths up and remove from heat.
5. Heat ghee for tempering in a small pan over moderate heat and add remaining ingredients. When mustard seeds start sputtering, stir contents into pan of rasam.
6. Serve hot with plain rice (of course I thought it would be good with coriander rice :)

Ingredients for Coriander Rice:

• 1 cup long grain rice (I used Jasmine)
• 1 1/2 cups chopped mixed vegetables
• salt to taste

Grind to a smooth paste:

• 3 -4 green chilies
• 2 medium onions, chopped
• 1 1/2 cups chopped coriander leaves ( I just used a bunch)

Tempering:

• 2 teaspoons oil
• 1 tablespoon ghee
• 1 teaspoon mustard seeds
• 1/2 teaspoon asafoetida
• 1 teaspoon urad dal (I forgot to add)
• 1 teaspoon chana dal (also forgot to add)
• 1 sprig curry leaves (nope, forgot to add this too :D

Garnish:

• 2 tablespoons ghee
• 2 tablespoons halved cashew nuts

Method:

1. Cook rice and spread on a platter to cool
2. Place 1/4 cup water in a pan and bring to a boil. Add vegetables and boil till tender and dry. (I just used frozen veggies and let them thaw, I never boiled them)
3. Heat ghee for garnish in a pan over moderate heat. Add cashew nuts and fry till golden. Drain and set aside. (I just used some canned, salted nuts, so I skipped the frying)
4. Heat oil for tempering in the same pan and add remaining ingredients for tempering. When mustard seeds start to sputter, add spice paste and sautee for 1 - 2 minutes.
5. Gently mix in rice, vegetables, and salt and heat through.
6. Garnish with cashew nuts and serve hot or at room temperature.