Rasam

 

Preparation Time: 10 minutes.

Cooking Time: 20 minutes.

Serves: 4.

 

A perfect recipe for you to enjoy the true flavours of home-made South Indian cooking. Serve this protein and vitamin packed rasam as an accompaniment to Nutritious Stuffed Idlis, or plain steamed rice and you‘re sure to love it.

Ingredients

2 tablespoons toovar (arhar) dal
1 small tomato, chopped
1½ teaspoons tamarind (imli), soaked in ¼ of cup
water
1 recipe rasam powder, see below
1/8 teaspoon asafoetida (hing)
a pinch turmeric powder (haldi)
salt to taste

For the rasam powder

1 teaspoon coriander (dhania) seeds

3 whole red chiilies, broken into pieces

5 to 6 peppercorns

1 teaspoon masoor dal (split red lentils)

½ teaspoon split Bengal gram (chana dal)

1/8 teaspoon cumin seeds (jeera)

4 to 6 curry leaves

 

For the tempering

1 teaspoon oil

¼ teaspoon mustard seeds (rai)

3 to 4 curry leaves

 

For the garnish

2 tablespoons chopped coriander

 

Directions

For the rasam powder

1.      Roast all the ingredients in a pan for 3 to 4 minutes. Allow to cool completely.

2.      Grind the mixture to a powder in a blender. Keep aside

 

How to proceed

1.      Combine the toovar dal with 1 cup of water and pressure cook for 2 to 3 whistles or until the dal is cooked.

2.      Add the tomato and tamarind water to the cooked dal and simmer for 2 to 3 minutes.

3.      Add the rasam powder, asafoetida, turmeric powder and salt with 3 cups of water and simmer for 8 to 10 minutes.

4.      For the tempering, heat the oil in a pan and add the mustard seeds and curry leaves. When the seeds crackle, add the tempering to the prepared rasam and simmer for another 4 to 5 minutes.

Serve hot, garnished with the coriander.