Swede Rasam

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the split peas in a large bowl, wash well in a few changes of water, then drain. Cover with fresh cold water and leave to soak for 3 hours. Preheat the oven to 200C fan/220C/gas 7 and line a large oven sheet with baking paper. Wash and peel the swede , cut it into quarters, then cut each section into 1 cm thick slices. Place in a bowl, pour over a tablespoon of oil and ¼ teaspoon of salt, and toss with your hands, so all the swede is coated. Put on the tray, bake for 30 minutes, or until the swede is tender and browning, then remove and put to one side. Put 2 tablespoon of oil into a large saucepan over a medium heat. When really hot, add the mustard and fenugreek seeds and cook for 30 seconds, until they pop. Add the drained split peas, pour in 1 ¼ litres of cold water, pop a lid on top, slightly cocked, then bring to a boil on a medium heat. Turn down the heat to low and leave to simmer, stirring occasionally, for 20 minutes, until the split peas are soft; they should have the consistency of cooked potato; if not, keep cooking until tender and top up the water if need be. Then stir in the tomatoes, tamarind paste, pepper, ground coriander, cumin, chilli powder, turmeric and 1 ¼ teaspoons of salt, and simmer for another 10 minutes, with the lid cocked. Stir in two thirds of the roasted swede and cook for 6 minutes – don’t worry if the swede breaks up, it’ll help thicken the rasam, then adjust the seasoning to taste, if need be. Put 2 tablespoon of oil into a small pan over a medium heat and when hot, add the garlic and chillies and fry for 2 minutes, or until the garlic is bronzed and the chillies are blistering white. Pour the garlic and chilli mix into the rasam and mix, then decant into a deep dish or individual bowls. Top with the reserved swede and serve with some steamed basmati rice.