Betel Leaf Rasam

Betel leaf Rasam (Paan Rasam) - Tasty recipe with numerous health benefits - aids digestion, acts as antioxidant and gives you instant relief during cough and cold.

Ingredients

- 1/2 cup split moong dal

- 3 tomatoes finely chopped

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon asafoetida (Hing) 

- 1/2 teaspoon red chilli powder

- salt (as per requirement) 

- 1 spoon jaggery powder

- 3 betel leaf (paan) 

- 1 inch sized ginger piece

- 1 spoon Cumin seeds (jeera) 

- 2 green chilli

For tempering

- 1 spoon ghee

- 1/2 teaspoon mustard seeds

- 1/2 teaspoon jeera

Method

1. Rinse the moong daal and soak it for about an hour. Next Cook the moong dal in the cooker for 4 whistles and keep it aside.

 

2. Next take a pan, add 1 cup water, finely chopped tomatoes, slit green chillies, turmeric powder, salt, red chilli powder, asafoetida and allow it to cook for about 15 mins. 

3. Take a mixer jar add betel leaves, ginger and cumin seeds and grind it to a coarse paste. Do not add water while grinding. 

4. Once the tomatoes are cooked mash it slightly using a masher and then add the cooked moon daal and add more hot water to adjust the rasam consistency. 

5. Next add the betel leaf paste and give it a good mix. allow it to boil till you see froth on top of the rasam. 

6. Take a tadka pan, add ghee; once the ghee is hot, add mustard seeds and allow the mustard seeds to splutter; then add the cumin seeds; and then pour the tadka into the rasam.

7. Switch off the flame and enjoy this spicy, refreshing paan rasam with hot steamed rice and papad for lunch or simply you can have it like a soup with toasted crispy bread sticks for your dinner.