Ingredients:
3/4 cup toor dal
1/2 tsp. turmeric powder
1/2 tsp. oil
2 tomatoes, cut into big pieces
1-2 tsp. tamarind juice
1 tsp. jaggery
1-1/2 tsp. Rasam Powder
1 long spring curry leaves
2 tsp. chopped coriander leaves
Salt to taste
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For Seasoning:
2 tsp. ghee
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1/2 tsp. asafoetida |
Method:
Cook toor dal in a pressure cooker with water,
turmeric and oil. Mash well and
keep aside.
Grind tomatoes to a paste. Put rasam powder, tomato paste, jaggery and
curry leaves in a pan.
Add water and bring it to boil
for 10-12 minutes.
Add the cooked dal, tamarind juice, salt.
Add water if necessary and bring
it to boil
for 10 -15 minutes. Remove from
the heat.
Heat the ghee in a pan, add seasonings
when
it starts to split, stir into
the rasam.
Garnish with coriander leaves.
Serve hot with rice. |
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