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.
Recipe Ingredients
- 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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Credits: Source: Nu La Cuisine