Vata-Pitta Pacifying Mushroom & Tomato Rasam
A light and flavorful South Indian inspired Rasam, designed to balance Vata and Pitta doshas with the grounding earthiness of mushrooms and the sweet-sour tang of tomatoes.
Autor: Ayurveda Veggie
Vegano
Sin gluten
Tipos de cuerpo adecuados
Tiempos de cocción
Tiempo de cocción: 30 minutes
Tiempo total: 30 minutes
Categorías
Lunch
Dinner
Soup
Ayurvedic
Vata-Pitta Friendly
Creaciones de usuarios
Ingredientes
- 200g Mushrooms, sliced
- 4 ripe Tomatoes, chopped
- 1 tbsp Ghee
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida (hing)
- 1 inch Ginger, grated
- 2 Green Chilies, slit (optional, adjust to taste)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Coriander Powder
- 1/4 tsp Black Pepper Powder
- 1 tbsp Tamarind Paste (or lemon juice)
- 2 cups Vegetable Broth
- Fresh Coriander Leaves, chopped for garnish
- Salt to taste
Valor nutricional
- Calorías: 120 kcal
- Proteína: 5g
- Carbohidratos: 15g
- Grasa: 5g
- Fibra: 4g
Instrucciones
- Heat ghee in a pot over medium heat. Add mustard seeds and allow them to splutter.
- Add cumin seeds, asafoetida, grated ginger, and green chilies (if using). Sauté for a minute until fragrant.
- Add sliced mushrooms and cook until they soften and release their moisture, about 5-7 minutes.
- Add chopped tomatoes, turmeric powder, coriander powder, and black pepper powder. Cook until the tomatoes break down and become pulpy.
- Stir in tamarind paste (or lemon juice).
- Pour in vegetable broth and bring to a simmer. Add salt to taste.
- Simmer for 10-15 minutes, allowing the flavors to meld together.
- Garnish with fresh coriander leaves.
- Serve hot with rice or as a soup.
Beneficios ayurvédicos
Tipos de cuerpo adecuados
- 200g Mushrooms, sliced
- 4 ripe Tomatoes, chopped
- 1 tbsp Ghee
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida (hing)
- 1 inch Ginger, grated
- 2 Green Chilies, slit (optional, adjust to taste)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Coriander Powder
- 1/4 tsp Black Pepper Powder
- 1 tbsp Tamarind Paste (or lemon juice)
- 2 cups Vegetable Broth
- Fresh Coriander Leaves, chopped for garnish
- Salt to taste
