Rasam
Makes one serving Ingredients: 1/2 cup toor dal (split pigeon peas) 2 medium-sized tomatoes, finely chopped 1 tsp tamarind paste 2-3 garlic cloves, crushed 1 green chili, slit lengthwise 1/4 tsp turmeric powder 1/2 tsp cumin seeds 1/2 tsp mustard seeds 1/4 tsp fenugreek seeds 1 tbsp rasam powder A pinch of asafoetida (hing) 1 tsp oil Salt to taste A few curry leaves 1 tbsp chopped coriander leaves for garnishing
Nutrient details
Fats : 1.2
Protein : 2.3
Fibre : 1.5
Carbs : 1.5
Ingredients for this Recipe
Toor dal (split pigeon peas)
1/2 cup
Small tomatoes, chopped
2 no
Tamarind paste
1 tsp
Garlic cloves, crushed
1 tsp
Green chili, slit lengthwise
1 no
Turmeric powder
1/4 tsp
Cumin seeds
1/2 tsp
Mustard seeds
1/2 tsp
Methi seeds
1/4 tsp
Asafoetida
1 pinch
Rasam powder
1 tbsp
Salt to taste
0
Curry leaves
6 no
Oil
1 tsp
Coriander leaves
1 tbsp
Preparation
1. Wash the toor dal in water and pressure cook it with 2 cups of water and a pinch of turmeric powder until soft and mushy. Set aside.
2. In a deep pan, add chopped tomatoes, tamarind paste, crushed garlic, slit green chili, turmeric powder, rasam powder and salt. Add 2 cups of water and let it cook until the tomatoes are soft and mushy.
3. Add the cooked toor dal and rasam powder to the pan. Stir well and cook on medium heat for 8-10 minutes.
4. In a separate small pan, heat ghee or oil. Add mustard seeds and let them splutter. Then add cumin seeds, fenugreek seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
5. Add this tempering to the rasam and mix well.
6. Let it simmer for 2-3 minutes until it comes to a rolling boil.
7. Garnish with chopped coriander leaves and serve hot with steamed rice.