Cumin Rasam and Brown Gram Palya

My next recipe is for the event “Think Spice – Think Cumin” started by Sunita of Sunita’s World. It’s a great way to honour our Indian spices.


Cumin is a strong flavourful spice. It is very good for digestion and this rasam makes a lovely soup too on a cold night.

Cumin Rasam:

You will need:

125 gms Tuar dhal
4-5 Dry red chillies
4 Garlic pods (cut into small bits)
1 tbsp cumin seeds
1/4 tsp Crushed black pepper (use more to make rasam spicy)
½ medium sized Onion cubed
A pinch Turmeric powder
Curry leaves
Mustard seasoning
Tamarind pulp - 2 to 3 tbsps
Jaggery- a small piece (optional)
Corriander for garnish, salt to taste

• Pressure cook Tuar dal, dry chillies, garlic, cumin, balck pepper, onions and turmeric in a cooker on high for 3 whistles(with weight)
• Remove from cooker and add the tamarind pulp, jaggery and curry leaves. Add salt and bring to a boil.
• Now add the mustard seasoning and garnish with chopped coriander.
• Serve hot with steamed white rice or drink as a soup to help aid digestion.

Brown Gram(Halasandhe Kaalu) Palya :

You will need:

100 gms. Brown gram (Halasandhe kaalu)
½ onion chopped
2 Garlic pods (cut into small bits)
4-5 green chillies slit
Few curry leaves
2 tbsps grated fresh coconut
Salt to taste
Oil
Mustard seeds

1. Wash and pressure cook gram in a cooker ( 3 whistles on high with weight)
2. Heat oil in a pan. Add mustard seeds and curry leaves.
3. Add the green chillies, chopped onions and garlic. Fry till onions become translucent.
4. Now add the boiled, strained gram and salt. Mix well and cook for a minute or two.
5. Add grated coconut in the end, mix well and serve. Garnish with corriander.

Another day of finger licking food…bon appetite!