Herb and Hemp seeds Rasam

This is a simple rasam with lovely herbs and has a nutty flavor from the hemp seeds. The herbs give a lovely aroma and flavor to this rasam. This is a vegan rasam. 

Herbs add lovely flavor and aroma to food, any food in fact! Simple food with one or two herbs will turn a meal into a comfort meal. Usually, we use cilantro and a little curry leaves as the major herbs in our traditional cuisine. But there are many other aromatic herbs with lots of health benefits. They are not just for herbal teas. Trust me, and ,try this, you'll love this rasam! Oregano, thyme, sage, mint, dill, rosemary, cilantro and curry leaves are used in this rasam. Their quantity is in such a way that they don't overpower but a mild tone of each herb can be tasted in every bite. In total, this one shouldn't be missed at all! 

I have used oil for roasting the spices and for tempering. Any oil can be used, coconut oil also lends an amazing flavor. If  you are ok with non vegan version, use ghee and the flavors would be amazing too!

Hemp seeds contain high levels of omega acids and are rich in iron, manganese, magnesium, zinc, vitamin E and B. They are also rich in proteins. This rasam has hemp seeds in the tempering as well in the ground spice mix. When added in both the ways, the rasam has amazing nutty flavor. This is a perfect and soothing bowl of rasam!

Rasam is a comfort food and the comfort multiplies when you serve with rice. Any grains can be used, but when a steaming bowl of rasam rice is set on the table, it is nostalgic bringing childhood memories of how mom serves rasam rice! Food is always comforting! Any veggie curry can be a great side to serve with this rasam. South Indian Kale Stir-Fry or Podi adaicha Kathrikai or Asparagus and Coconut Stir-fry would be great. I love this a Parupusli or Avaraki Curry too! 

Rasam is one of our favorites.  So I chose to share amazing rasam recipes in my A-Z theme for Blogging Marathon. This herb and hemp seeds rasam is the next one in line in this series. Here is the list of the rasam recipes I have shared till now.

A - Apple rasam

B - Basil and Balsamic Vinegar Rasam

C - Cauliflower Rasam

D - Dill Rasam Recipe II

E - Ellu Rasam

F - Fennel Rasam

Ingredients

For rasam

Tamarind - 1 tbsp

Water - 2.5 cups

Tomato - 1/2 cup, chopped

Salt - 1 and 1/4 tsp

Turmeric - 1/4 tsp

Toor dal - 1 tbsp, cooked in 1/4 cup water

To roast 

Oil - 1 tsp

Hemp seeds - 1 tbsp

Pepper - 1/2 tsp

Toor dal - 1 tsp

Garlic - 2 cloves, chopped

Red chili - 2

Herbs for grinding

Rosemary - 1 tsp

Thyme - 4 springs

Sage - 4 leaves

Dill - 2 tbsp

Mint - 1 tbsp

Oregano - 1 tbsp

Curry leaves - 5

For tempering

Oil - 1 tsp

Red chili - 1

Mustard seeds - 1/2 tsp

Cumin - 1/2 tsp

Hemp seeds - 1 tsp

Asafetida - 1/8 tsp

Curry leaves - 1 sprig

For garnish

Cilantro - 1 tbsp

Other mixed herbs - 1 tbsp

Method

Soak the tamarind in water and extract the juice yielding about one and a half cups. Set aside.

Pressure cook the dal, mash, and set aside.

Add the tomatoes to the tamarind water, add turmeric. If you have cilantro stalks, that can be added too. It enhances the flavor. Simmer for 4-5 minutes until the tomatoes are done.

Heat oil in a pan, add the ingredients listed under the title 'For Roasting', add the hemp seeds at the last. Roast till golden. set aside to cool.

Add the herbs to the roasted dal and spices and grind to a coarse powder.

Add the ground mixture to the simmering rasam, followed by cooked dal, salt, and water. Mix and when it begins to boil, remove from the flame.

Heat oil in a pan, add the mustard seeds and red chilies, when in splutters add the cumin, followed by hemp seeds, curry leaf, and asafetida. fry for 30-40 seconds.

Add the tempering to the rasam. Add the herbs as garnish.

Serve with cooked grains and veggies.