Ayurvedic Cooking

Ayurvedic touch to Modern and Traditional Vegetarian recipes [Yummy & Easy Recipes without Onion, Garlic, Soy, Mushroom and Nightshades(Tomato/Potato/Bell Pepper/Eggplant)]

Maanga Inji Rasam | Mango-Ginger & Cranberry Lentil Soup

Maanga Inji Rasam

Maanga Inji Rasam

Serves: 2

Ingredients: (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Fresh Cranberries – 1/4 cup
  • Fresh Cilantro – 10 sprigs
  • Shredded Mango-Ginger/Maanga Inji – 1 tbsp
  • Boiled Toor Dhal(Yellow Pigeon peas) water – 1 cup
  • Boiled & Mashed Toor dhal – 1 tbsp
  • Ayurvedic Rasam Powder – 2 tsp (or to taste)
  • Turmeric powder – 1/8 tsp
  • Asafoetida – a pinch
  • Water – as needed to get rasam(thin soup) consistency
  • Ghee – 1 tsp
  • Cumin Seeds – 1/4 tsp
  • Curry leaves – 5
  • Salt – to taste

Get started:

  • Grind cranberries & cilantro into a fine paste.
  • In a pan, add toor dhal water, turmeric powder, ground paste, water (as needed), salt and let it boil in medium flame till froth appears on top.
  • Add rasam powder and let it boil in low flame for a minute.
  • Heat ghee in a pan and add cumin seeds, curry leaves, asafoetida and saute for 3-4 seconds in low flame.
  • Add it to rasam.
  • Switch off the flame, add shredded MaangaInji/Mango-ginger and let it sit for 5 minutes before serving.

Tasty and healthy Maanga Inji Rasam is ready!

Enjoy it with plain rice or as a soup!

Note:

Always let the rasam cook covered to retain aroma and Prana.

 

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