Rasson

Ingredients

• 2 tablespoons garlic, crushed
• 3 1/4 liters water
• 200 grams dholl
• 1/2 teaspoon turmeric powder
• Salt, by taste
• 300 grams of taro leaves
• 2 cloves
• 2 tablespoons tamarind sauce
• 2 chopped onions
• 7 curry leaves
• 3 dried chillies
• 1 tablespoon chopped parsley
• 1 tablespoon chopped coriander leaves
• Some chopped thyme
• 1 tablespoon crushed cumin seeds
• 1 1/4 teaspoon crushed black pepper
• 5 tablespoons oil

Preparation

1. Boil the dholl in half a liter of the water with salt and turmeric powder.
2. Allow to boil until cooked to a fine creamy consistency. Strain and keep liquid.
3. Boil the taro leaves in half liter of water until a puree is obtained.
4. Heat oil, fry chopped onions for a minute. Add the dholl liquid, the taro leaves mixture and the tamarind sauce.
5. Reduce heat and allow simmering. Add remainder of water and allow to simmer again for one hour.
6. Serve hot and enjoy. Sprinkle with chopped coriander leaves.