Rasson
Rasson is a dish from southern India that is tangy and spicy and can be served on various occasions in Mauritius. Nowadays, you can get it at most Indian restaurants.
Ingrédients de la recette
- 200 g split yellow peas (dhal ti pois)
- 2 cups water (dilo) for boiling dhal
- Salt (disel), to taste
- Curry leaves (kari poulé), to taste
- 4 garlic ,
- 1 onion (zonion), sliced
- Coriander stems/roots (tiges cotomili), to taste
- 2 tomatoes (pom damour), chopped
- 3 small teaspoons cumin seeds (ti lani)
- 1 teaspoon whole black pepper (dipoiv en grain)
- Oil (dilwil), to taste
- 2 small teaspoons turmeric powder (safran)
- 1 cup water (dilo) for spice mixture
- 2 cups water (dilo) added with cooked dhal
- 2 dried chillies (pima sec)
- 1 spoon tamarind (tamarin)
- Coriander leaves (cotomili), to taste, for garnish
- 300 g taro leaves
- 2 cloves
- 1 tablespoon chopped parsley
- Some chopped thyme
Instructions
- 1
Boil split yellow peas (dhal ti pois) in water with a pinch of salt for 15 minutes in a pressure cooker.
- 2
Blend curry leaves, garlic, onion, coriander stems, tomatoes, cumin seeds, and whole black pepper into a paste.
- 3
Heat oil in a pot and saute the blended spice paste.
- 4
Add a pinch of salt, turmeric powder, and some water, then mix well.
- 5
Add the cooked split peas with their cooking water, more water, and dried chillies, then stir.
- 6
Add tamarind, mix, and simmer for a few minutes.
- 7
Garnish with chopped coriander leaves before serving.
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Se connecterCrédits : Source: Nu La Cuisine