recipe on page 61)
7 cups (1.66 L) water
1 tablespoon oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
15–20 curry leaves, roughly chopped
1 heaping tablespoon chopped fresh
cilantro, for garnish
Lemon wedges, for garnish
- Put the pigeon peas, tomatoes, ginger
root, salt, turmeric, Tamarind Juice,
Rasam Powder, and water in the slow
cooker. Cook on high for 3½ hours. (See
page 47 for details on making this dish
without a slow cooker.)