Mustard and Pepper Soup (Milagu Rasam)
A sharp and spicy starter from east India.
Spice Blend –
- ¼ cup Pigeon Peas
- 2 Tomatoes chopped
- 1 tsp Tamarind paste
- ¾ tsp Jaggery
- 3 cups Water
- 1-2 tsps Ghee
• In a pressure cooker, place the pigeon peas, 1 cup of water and cook for 10 – 15 minutes.
• In a small pan, heat the ghee over a medium flame. Add in all the spices, stirring constantly so the powders don’t catch. Fry for a minute, then remove from the heat.
• Add in the remaining water, tamarind paste, chopped tomatoes, jaggery and all spices. Let it boil for 2-3 minutes.
•Turn off heat and cover with a lid, let this sit for 10 minutes.
• Garnish with fresh coriander leaves and serve with white rice.