INGREDIENTS

 

Arhar (toor) Dal

 1 tbsp

 Mustard Seeds (dry)

 tsp
Imli (Tamarind) paste

 To taste

 Green Chillies

 2
Rasam Powder

 1 tsp

 Coriander and kari patta

 A few
Ghee

 tsp

 Tomatoes (optional)

 2
Heeng

 A pinch

 Salt

 To taste

 

METHOD

Cook the Dal in water in a pressure cooker and mash it well. Take 1 cup of water in a pateela. Add salt and rasam powder to it. If tomatoes are being used, cut them into small pieces and cook for a few minutes in this water. When it starts boiling, add tamarind paste and boil for 5 more minutes. Add the cooked toor daal. Boil further for 5 minutes. When the rasam starts emitting a very good aroma, switch off the gas. Garnish with kari patta and coriander leaves. Sprinkle heeng powder. Saute mustard seeds in ghee and add to this.

 

 

 

RASAM POWDER

This can be made in large quantity and stocked, as this is the key ingredient for most rasams. For one course of rasam, 1 tsp of the following should do:

INGREDIENTS

Dry red pepper

 1 measure

 Cumin Seeds

 2 tsp
Coriander seeds

 1 measure

 Arhar (Toor) Dal

 4 tsp
Whole Pepper

 4 tsp

 Channa Dal

 2 tsp

Make sure these are dry. Grind into a smooth powder. Add 4 tsp turmeric powder and mix well. 
Avoid moisture content keep it for months.

Related Posts: