Recipe for Mint Rasam / Pudina Rasam / Pudina Shorba / Mint and Lentils
If you asked me to list one of my favourite ingredients for summers, I’d say MINT. Its menthol effect and refreshing fragrance makes it an easy pick. When I pluck fresh mint from my kitchen garden and smell my hands, there’s this unmistakable sensation of joy. Mint as a fragrance is such a feel-good one, a reminder of good times from the past and good times to come.
While tomato rasam, lemon rasam and pepper rasam are quite common in South Indian homes, this recipe for mint rasam is a summer experiment in my kitchen. Most Indians will dig into piping hot food, while complaining about the hot weather at the same time! Funny right? Even I am like that 🙂 So this recipe is just perfect for summers, a hot meal of rasam-rice but with the bracing nature of mint.
Call it lentil and mint soup or a mint _rasam or a pudina shorba, t_his dish by any name would be as refreshing. Mint rasam is easy to cook, almost a one-pot cooking, and the pressure cooker speeds things up.
A word about growing mint – The good thing about growing mint is that once it takes off, it really TAKES OFF, and you can be sure to have an endless supply of it. A lot of gardening experts warn us about growing mint in the soil straight and not in a pot, because it can easily take over your ground. But I’ve not faced any such problems. In fact, growing it straight on the ground ensures I have a plentiful supply. I’ve found our desi mint with rounded leaves to have a far superior and stronger flavour that some of the spearmint and other varieties whose seeds I have procured from abroad.
How to prepare dried mint:
RECIPE FOR MINT RASAM / Pudina Shorba / Mint and Lentil Soup
- 1/3 cup Tur Dal
- 2 tbsps onion Sliced
- 1 tomato Medium ripe
- 1 cup Mint leaves packed
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 3/4 tsp Salt
- 1 tsp ghee or oil
- 1 pinch asafoetida
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- mint leaves fresh
- Wash and soak the tur dal in water for 1 hour.
- Halve and slice the tomato. Finely chop the mint leaves.
- In a pressure cooker, place the tur dal, onion, tomato, mint leaves, red chilli powder, coriander powder, turmeric and salt for 1 whistle and 7-8 mins on sim.
- Open when cool enough. Run this mix in a blender to make a smooth puree and strain.
- In a tempering ladle, heat ghee. Add asafoetida, cumin seeds and mustard seeds. When seeds pop, transfer it over the rasam.
- Garnish with fresh mint leaves.