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Szechuan Moringa Rasam, Custom Culinary® Chettinad marinade

Szechuan Moringa Rasam

The goodness of Moringa is served in an Indo–Chinese twist with Custom Culinary® Szechuan Seasoning.
 

What You'll Need

Ingredients
* Portions: 1
* Preparation Time: 30 min
 
30 gm Pigeon Peas( Toor Dal) Boiled
50 gm Moringa Leaves - (Picked & Cleaned)
10 gm Tamarind Pulp  
05 gm Jaggery Grated
05 gm Minced Garlic
03 gm Fresh Coriander leaves Chopped
05 gm Custom Culinary® Szechuan Seasoning
   Water as required
   For Tempering:
15 ml Oil
03 gm Mustard Seeds
02 gm Asafoetida
04 gm Curry leaves
03 gm Cumin Seeds

Preparation

 
  1. Boil Together Pigeon Peas , Garlic and Tamarind togther in sufficient water. Reduce heat and keep it on low heat.
  2. Wilt the moringa leaves with water in a pan and keep aside.
  3. Add the wilted leaves to the mixture and stir to blend well.
  4. Add in Custom Culinary® Szechuan Seasoning & Jaggery and simmer for 5 minutes.
  5. For tempering: Heat Oil in a pan, add in mustard seeds, cumin seeds and let it crackle. Add curry leaves & Asafoetida and remove from heat.
  6. Pour the temepring over the boiling mixture and serve hot in bowl garnished with fresh coriander leaves.

Chef Tips

This healthy soup can be thickened with addition of tomatoes in the tempering and can be served with rice for a complete meal experience.