Tomato Rasam
YIELD: 5 Servings (8 oz servings)
2 tsp coconut oil
2 tsp black mustard seeds
1 tsp cumin seed, whole
2 tsp black peppercorns
3 tsp Himalayan salt
2 cloves minced garlic
1 tbsp minced ginger, fresh
1 tsp minced turmeric, fresh
1 tbsp curry rasam powder
4 curry leaves, fresh (double if using dried leaves)
2 roma tomatoes, roughly chopped
2 quarts water or vegetable broth
Garnish: ½ bunch cilantro, stems removed (reserve stems for stock or tea), chia seeds, hemp seeds
.
Method:
Using the bowl of an electric pressure cooker, bloom the spices, ginger, turmeric, and garlic in the coconut oil using the sauté setting.
Once fragrant, add all other ingredients and pressure cook on manual setting for 8 minutes
Release the steam and allow the mixture to cool.
Pulse the mixture in a blender to roughly chop the ingredients.
The consistency should be a chunky broth.
Garnish with fresh cilantro, chia seeds and hemp seeds
.Serve warm.
