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PRODUCT INFORMATION
Though originating in Central and South America, chili powder has found its way into being a major component in Indian cuisine. India is one of the largest producers of chilies in the world. Indian Chili powders can rage from being mildly pungent to fiery hot depending on its classification. All chilies are measured in Scoville Units which determine the level of capsaicin in a particular chili. Rani Chill Whole comes from a S4 class chilli pepper and is ideal for cooking spicy meat and lentil dishes.
RECIPE: Hot & Spicy Rasam
Cook time: 30min.
Prep. Time: 30min.
Serving size: 4
Heat level: Hot
4 tomatoes (chopped)
4 tbsp. Rani Toor Dal
2 Green Chilies cut length wise
½ tsp Rani Chili Ground
½ tsp Rani Turmeric Powder
Salt to taste
Handful fresh coriander leaves
2 tsp Vegetable Oil
½ tsp Rani Mustard Seeds
½ tsp Rani Cumin Seeds
2 pc Rani Red Chili Whole
3-4 Fresh Curry Leaves
½ tsp Rani Asafetida Powder
½ tsp Rani White Pepper Powder
Wash the dal and cook till soft. Set aside, heat the cooking oil in a pan. Add the mustard seeds, cumin seeds, whole chili, pepper, and hing powders and the curry leaves. When the mustard seeds splutter, add the green chilies and tomatoes. Add salt, turmeric, 1 cup of water and cook for 5 minutes. Add the cooked dal, a bit more water and bring to a boil. Garnish with coriander leaves and serve hot.
PRODUCT SPECIFICATIONS
Net Wt. 7oz (200gms)
Product of India
Alternate lC3
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