Ordinary rasam
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Red gram dal (pigeon peas; toor dal), picked over & rinsed |
| 1 | cup | Water |
| 2 | Tomatoes; diced | |
| A lemon-sized piece of tamarind pulp | ||
| ½ | teaspoon | Asafoetida powder |
| 2 | teaspoons | Rasam powder |
| Salt; to taste | ||
| 2½ | cup | Water (extra) |
| Coriander leaves; to garnish | ||
| 2 | teaspoons | Ghee |
| 1 | teaspoon | Brown mustard seeds |
| ½ | teaspoon | Cumin seeds |
| 1 | Red chili; halved | |
| A few curry leaves | ||
Directions
FOR TEMPERING
Wash red gram dal well. Drain. Place in a a heavy saucepan. Cover with 1 cuo water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat and simmer dal gently for 1½ hours. Stir several times during the last 30 minutes of cooking. Set dal aside without draining.
Dice the tomatoes. Place in a heavy saucepan with the tamarind pulp, asafoetida powder, rasam powder, and salt to taste. Add 1 cup water. Crush the contents of the pan together. Simmer for about 15 minutes.
Add the undrained cooked dal and the remaining 1 ½ cups water to the rasam. Bring to the boil.
Tempering: Heat 2 teaspoons ghee in a heavy frying pan or skillet. Add the mustard seeds, cumin seeds, halved red chilli, and a few curry leaves.
When the mustard seeds splutter, add this mixture to the rasam.
Garnish the rasam with chopped coriander leaves. Serve hot.
From: Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary <schary@...> on Jul 31, 1997