Black eyed peas soup(rasam)
Well cooked plump black eyed peas in a delicious soup form is something I can never resist. A big bowl of soup (usually made as a rasam in managlore) with a side of rice is all that is needed to satisfy my hunger and soul on a chilly winter evening.
What you'll need:
1 cup black eyed peas 1 large tomato marble sized tamarind
For tempering:
2 tbsp coconut oil 1 tsp mustard seeds 1/2 tsp cumin seeds 7-8 cloves of garlic pinch of asafoetida, methi 7-8 curry leaves Handful of coriander leaves
How to:
Cook the soaked beans along with water used for soaking, chopped tomatoes, tamarind and some salt in a pressure cooker for 10-15 min for about 3-4 whistles until it is cooked thoroughly. Let the pressure cooker cool completely before opening the lid. Transfer the contents in a sauce pan and add more water if needed. Usually after the pressure cooking of the beans, the water evaporates, leaving very little in the cooker. Add 2 green chillies slit lengthwise and allow it to come to a boil. Adjust the salt as needed. Once the mixture boils for about 2-3 minutes turn off the heat and allow to rest.
Tempering :
In a small pan, add 2 heaped tbsp coconut oil. Once the oil heats up, add garlic cloves, mustard seeds, cumin seeds, curry leaves, asafoetidaand finely powdered methi in order and turn off the heat. Add this tempering to the resting soup. Garnish with coriander leaves.
