Rasam Soup

INGREDIENTS:
1 tsp mustard seeds
2 garlic cloves
1 small tomato, diced
1 tsp cumin
1 tsp curry
1 tsp turmeric
1/2 tsp cumin seeds
1/2 tsp whole cloves
1/2 tsp fresh cracked pepper
1/2 tsp red pepper flakes
1/2 tsp salt
1 tsp tamarind paste
1 cup dry lentils
4 cups chicken broth
1 cup fresh cilantro, chopped
1 tbsp olive oil
1 tbsp butter
1 cup water

DIRECTIONS
In a sauce pan, add a small amount of oil and butter, add mustard seed and cover on medium high heat. Listen until the mustard seeds splutter or pop like popcorn. They will turn black. Remove from heat temporarily and allow to cool. Return to heat and add garlic, spices and tomatoes. Saute until a paste. Add chicken broth, water and lentils. Stir in cilantro. Boil for 20 minutes or until lentils are soft. Ladle into bowls or thali dishes and garnish with cilantro to serve. Serve like soup or eat it with rice. Serves 4.

Split Pea Curry (Daal)

I tried a new curry recipe for the first time today. I had a package green split peas and figured a curry would be a great way to enjoy them. I hope you like this!

INGREDIENTS

1/2 package (1/2 lb) green split peas
1 medium onion, chopped
4 cloves garlic, minced
1 potato, cubed
1 to 2 carrots, chopped
1 can diced tomatoes
2 bay leaves
1 tsp mustard seeds, spluttered
1 1/2 tbsp curry powder
1 tsp ginger powder
1 tsp cayenne pepper
1/2 tsp dried cilantro
salt and pepper to taste
olive oil
cooked rice

DIRECTIONS

Cook split peas according to package directions. Do not drain. Saute onions and garlic until translucent. Add tomatoes, potato and carrot. Using a ladle, spoon 1 cup of water from the split peas. Add spices. Let simmer for about 30 minutes. Serve over rice with Kadhi or other curries.

VARIATIONS
Obviously, any of the dry ingredients above can be substituted for fresh ingredients, such as the cilantro, or ginger.

Indian Yogurt Curry (Kadhi)

This is my mother's curry recipe that is a favorite of the family. It's a perfect pairing with other curries, especially ones that are spicy. This is delicious!

INGREDIENTS

4 cups creamy yogurt
1 small onion, finely chopped
2 tbsp mustard seeds
1 tbsp garlic powder
1/2 to 1 tsp cayenne pepper (to taste)
2 tbsp turmeric
1/2 tbsp salt
sunflower oil or canola
basmati or jasmine long grain rice, cooked


DIRECTIONS
Saute onions in oil until caramelized. In small pan with lid, add a small amount of oil, add mustards and cover on medium high heat. Listen until the mustard seeds splutter or pop like popcorn. They will turn black. Remove from heat before all pop, in order to avoid scorching. In bowl, combine yogurt, onions, mustard seeds, garlic powder, cayenne pepper, turmeric, and salt. Serve on top of rice.