Rasam Vada (Spicy Soup with Savory Donuts)

Hi Everybody,

Here's to the second week of my blog! And many more to come.
How was everybody's weekend? We had a crazy week. But crazy is good! My husband even treated me to a day full of shopping. Actually, 2 days!! Which in guy language is a year! Isnt that true ladies?:))
The weather had been crazy in Michigan, it had been raining cats and dogs on Monday. When it rains it reminds me of Bombay and makes me want to eat fried things. It just makes them taste so much better. And Spicy Soup (as my Very Dear Friend calls it) is like a cherry on top! And it snowed! I love snow only when I'm in comfort of my warm, cozy house cuddled in my super soft throw ( thank you, Costco!:)), a hot cocoa and a good book! Now, that feels like a distant memory when I did that....once your are parents, you have to give up on some things....that includes a moment of peace, but hey its all worth it! :D

So, back to my Spicy Soup, is actually a comfort food in India. Its really good when you are down with a cold. Another reason for me to make it! We all have been under the weather this past week and this just woke us up:)) Much needed comfort!

Since there are so many Dals (Lentils) in this recipe I thought of creating a Glossary for it. Hope this makes it easier:/ You can always contact me if you have any questions regarding the recipes.

 RASAM:
Serves: 4
Prep Time: 30 mins (to be done a day in advance)
Cooking Time: 45 mins

Masala:
2 tsp Coriander Seeds
2 tsp Toor Daal
3 tsp Grated Dry Coconut (unsweetened)
1/4 tsp Cumin
1/4 tsp Black Pepper Seeds
5-6 Dry Red Chillies
1 tsp Ghee (Clarified Butter)

Method:

1. Add 1 tsp of Ghee (Clarified Butter) in a small pan.
2. Add above ingredients and sautee just until golden brown. Add coconut at the very last. It browns fairly easily.
3. Let cool. Grind till smooth paste, add water as needed.

Curry:
1/4 cup Toor Daal
2 med Tomatoes (1/2 Chopped, Keep aside)
1/2 tbsp Tamarind Pulp
1/4 tsp Turmeric Powder
1/4 tsp Asafoetida (Hing)
1/2 tsp Mustard Seeds
1 tsp Ghee (Clarified Butter) 
Salt to taste
Coriander Leaves For Garnish
Seasoning: 1 tsp Ghee + 1/2 tsp Mustard Seeds + Asafoetida

Method:

1. Soak Daal for atleast 3-4 hrs. Boil till mushed up.
2. Soak Tomatoes in hot water to skin them. Blend.
3. In a pan add crushed tomatoes, Salt, Asafoetida (hing), above Masala Paste, Cooked Daal and bring to boil.
4. Once done add Coriander leaves , Chopped tomatoes, 
5. Season. (Heat Ghee in small  pan once shimmery add Mustard Seeds, be very careful when doing this. Mustard seeds pop all over with added to hot oil.)

 Asafoetida (Hing)

Vada:
1 cup Urad Daal (Soaked Overnight)
2-3 Green Chillies
1 tsp Cumin Seeds
1 tbsp Dry Coconut Unsweetened
Oil For Frying
Salt to Taste

Method:

1. Strain Daal. Keep aside in strainer for couple minutes to drain all excess water.
2. Add Daal, Green Chillies, Coconut to Blender and grind to smooth paste. Add little water as needed. But, be careful not to add too much.
3. Add Cumin and Salt
4. Heat Oil for frying in a pan. Add a small spoonful at a time. Carefully.
5. Fry until golden brown on both sides.
6. Serve hot with rasam. Enjoy.

 TIP: Dip spoon in water first for easy release.
          You can also use donut maker.
          Puffs up better when given a day for batter to ferment.