ginger-and-curry-leaf-rasam-367049.json

{
    "directions": [
        "1. Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.",
        "2. In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes. Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.",
        "3. Season with salt and serve hot, garnished with the fried curry leaves."
    ],
    "ingredients": [
        "1/2 cup dried red lentils, picked over, washed, and drained",
        "6 1/4 cups water",
        "1 teaspoon ground turmeric",
        "1/2 teaspoon salt",
        "2 tablespoons vegetable oil",
        "10 fresh curry leaves",
        "2 teaspoons black mustard seeds",
        "Pinch of asafetida",
        "One 3-inch-long piece fresh ginger, peeled and finely chopped",
        "1 medium tomato, finely chopped",
        "1 (12-ounce) can unsweetened coconut milk",
        "1 tablespoon tamarind paste",
        "1 teaspoon freshly ground black pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Ginger",
        "Vegetable",
        "Appetizer",
        "Legume",
        "Lentil",
        "Sugar Conscious",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Ginger and Curry Leaf Rasam",
    "url": "http://www.epicurious.com/recipes/food/views/ginger-and-curry-leaf-rasam-367049"
}