Rasam & Koshari (Rasam-shari) ?

Name: Rasam & Koshari (Rasam-shari) ?
Yield: 4 servings
Cuisine: British
Ingredients: 1 tsp garlic paste or 2 gloves garlic crushed; 1 inch size piece of ginger, grated or finely chopped; 1 tbsp sunflower oil; 50 g red lentils (masoor dal), rinsed; 50 g yellow split peas, soaked in hot water for 20 mins; 1/4 cauliflower, florets separated into small pieces; 1 small sweet potato, chopped; masala spice mix (see below); 1 tsp baharat spice; 500 ml water (add more if required); 4 tomatoes, peeled and chopped; 2 green chilli, sliced; 1 pinch salt; large handful of coriander leaves, chopped; squeeze lemon (optional); Masala Spice Mix; 1 tsp coriander seeds; 1 tsp cumin seeds; 1/2 tsp fennel seeds; 1/2 teaspoon ground turmeric; 1/4 teaspoon chilli powder

Caroline Allen @cook_11872556

Bristol UK

Rasam is a Southern Indian soupy tomato dhal usually made with tamarind, but as I like to mix things up a bit, I added the Middle Eastern, earthy yet aromatic and peppery spice of Baharat, normally used in Koshari (Egyptian) as well to give it an extra kick.

Cauliflower, otherwise known as Ghobi or Gobi, was introduced in India by a British doctor in 1822, and is still one of the most popular vegetables in India today. As I wanted to add extra textures and flavours, I decided to add this to the dish as well along with sweet potato.

Caroline Allen @cook_11872556

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Ingredients

20+ mins

4 servings

1 tspgarlic paste or 2 gloves garlic crushed
1 inchsize piece of ginger, grated or finely chopped
1 tbspsunflower oil
50 gred lentils (masoor dal), rinsed
50 gyellow split peas, soaked in hot water for 20 mins
1/4cauliflower, florets separated into small pieces
1small sweet potato, chopped
masala spice mix (see below)
1 tspbaharat spice
500 mlwater (add more if required)
4tomatoes, peeled and chopped
2green chilli, sliced
1 pinchsalt
large handful of coriander leaves, chopped
squeezelemon (optional)
Masala Spice Mix
1 tspcoriander seeds
1 tspcumin seeds
1/2 tspfennel seeds
1/2 teaspoonground turmeric
1/4 teaspoonchilli powder

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Steps

20+ mins

1

Heat a frying pan (without oil) and add the coriander, cumin and fennel seeds for about 10 - 20 seconds. Be careful not to burn the spices as they cook quickly. When the spicy aromas start to leave the pan, take them off the heat and put them onto a cool plate to cool. Grind the cooled spices in a spice grinder or pestle and mortar then add the ground chilli and turmeric.
2

Heat the oil in a frying pan and stir in the garlic and ginger until fragrant. Add the lentils, sweet potato, cauliflower, spices, water and simmer for 20 minutes. If you added split peas this may take longer for the peas to soften. Add more water if necessary.
3

Sprinkle with freshly chopped coriander leaves and serve as an accompaniment or with breads for dipping.