Broccoli Rasam/Broccoli Dal Rasam

Broccoli, this excellent vegetable is very much rich in antioxydants, though this vegetable is rich in protein as well. Do you know Broccoli is not probably the first food to think when you are searching for a good source of protein. Trust me, this broccoli provides protein without any fat but its also a rich source of Vitamin A and C. A cup of steamed or cooked broccoli gives enough protein to a person who consumes it. Proteins are the building blocks of the body and they are very much needed for the growth and maintenance. Its also have a decent source of fiber with numerous health benefits. The consumption of broccoli has been linked with reduced risk of cancer and heart disease, as well as improves eye health. If broccoli is cooked or served along with brown rice or quinoa, you will definitely double the protein consumption in your diet.

Am running a month of blogging marathon with Protein rich dishes as theme, my today's recipe is packed with protein. Broccoli and dal are excellent source of protein and this post is a prefect entry for this theme. My blog have varieties of rasams and you can find different and unique rasams here. To that incredible collection of rasams, am adding one more rasam which may become your regular dish to enjoy with some hot steaming rice.This rasam makes an excellent pair to serve along with rice and spicy potatoes. You can serve very well as soup, which will definitely helps a lot for digestion. If you want to try a different rasam, you should give a try to this delicious,fingerlicking good food. Whoever says 'no' to broccoli will definitely love this Indian soup. Though you can use broccoli florets in the soup, you can still prepare this same rasam with grated or cooked and mashed broccoli.Give a try and do let me know.

12-15nos Broccoli florets

1/4cup Toor dal (cooked and mashed)
1no Tomato (crushed)
2nos Garlic cloves (crushed)
Few curryleaves
2nos Green chillies (slit opened)
1/2tsp Mustard seeds
1/2tsp Cumin seeds
1/4tsp Asafoetida powder
1no Dry red chilly
1tbsp Lemon juice
1tbsp Ghee

To grind:
1tbsp Peppercorns
1tsp Cumin seeds
2tbsp Coriander seeds
2nos Dry red chillies
1tsp Channadal

Dry roast all the spices given under list 'to grind' for few minutes and grind as fine paste with enough water.

Meanwhile take the cooked dal,crushed tomatoes,grounded paste,crushed garlic cloves and salt in a bowl, add enough water and keep aside.

Heat ghee, let splutters the mustard seeds,cumin seeds and add the slit opened green chillies,curry leaves, dry red chilly, asafoetida powder and fry for few minutes.

Immediately add the chopped broccoli florets and saute for few minutes.

Now add the already prepared dal-grounded paste mixture to the tempered spices and cook until the rasam starts bubbling, finally add the lemon juice and put off the stove.

Serve hot with rice.

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