Fenugreek Sprouts Rasam

Fenugreek Sprouts Rasam.
Fenugreek seeds are soaked in water for couple of hours and sprouted. Tomato is cooked in spices. The sprouted fenugreek seeds are cooked along with tomato and toor dal along with other spices. Once bubbles for few minutes, fenugreek sprouts rasam can be served with steamed rice and a dollop of ghee.
Makes: around 4 – 6 Servings of Fenugreek Sprouts Rasam.
Ingredients:
Fenugreek Sprouts 1/4 Cup
Tomato 1 Medium
Toor Dal 1/2 Cup
Tamarind 1 1/2 inch Piece
Rasam Powder 1/2 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder a big Pinch
Cilantro few Sprigs
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash and finely chop the tomato.
Wash, clean and finely chop the cilantro leaves.
Wash and pressure cook toor dal in a cup of water for 3 whistles.
In another vessel, add the sprouted fenugreek seeds with little water and pressure cook in same cooker for 3 whistles.
Alternatively, cook the toor dal on stove top with around 2 cups of water till dal is soft.
Mash the cooked toor dal and keep aside.
Soak tamarind juice in few tablespoons of water for sometime and extract all the juice.
Heat oil in a pan, add all talimpu ingredients in order.
When mustards seeds start spluttering and urad dal changes color, add chopped tomatoes and cooked fenugreek seed sprouts.
Cook till tomatoes turn soft, add cooked toor dal, tamarind juice, rasam powder, red chili powder, salt and 2 cups of water.
Bring to boil and let it boil for few minutes.
Stir in cilantro and adjust any seasoning if required.
Serve fenugreek sprouts rasam with steamed rice and a dollop of ghee.
Notes: Make sure dal and fenugreek sprouts are cooked well.
Suggestions: Use fenugreek sprouts as per your preference. Adjust the consistency of rasam with water. Add more cooked toor dal for thicker dal rasam.
V Other Names: Fenugreek Sprouts Rasam.