Dal rasam /paruppu rasam

DAL RASAM / PARUPPU RASAM

INGREDIENTS

• Toor dal – ¼ cup
• Tamarind  -Small lemon size
• Rasam pwdr – 2 tbsp
• Sambar pwdr – 2 tsp
• Garlic crushed – 6 or 7
• Ripe tomato – 2 small chopped
• Small piece of jaggery
• Oil /ghee – 2 tsp
• Mustard seeds – ½ tsp
• Jeera – ½ tsp
• Asafoetida – 1/8 tsp
• Red chilli – 1
• Curry leaves – few
• Salt as per taste
• Roughly chopped coriander leaves with tender stems

PREPARATION

Clean ,wash ,rinse and soak the dal for sometime .Pressure cook it with little

turmeric + salt till soft . Once done , mash it well.

Soak the tamarind in 2 cup of hot water for 15 – 20 mins and extract the juice.

METHOD

Add the extracted tamarind juice into the mashed dal .

Add 1 or 1 ½ cup of water.

Add the sambar pwdr + rasam pwdr .

Mix well.

Heat oil/ghee in a pan on medium flame .

Add mustard seeds + jeera and let them crackle .

Add asafoetida and crushed garlic .

Stir fry for few seconds till aromatic . Colour of garlic should not change.

Add the tamarind mixture + jaggery and give a nice mix .

Now allow it to cook on low flame .

Once it starts boiling and becomes frothy , off the flame immediately .

Add coriander leaves and cover it with a lid  .

Serve hot with rice + ghee+ any side dish .[ My family likes to drink as soup ]

Stir well before serving.

NOTES

1. We don’t have to boil the rasam much ,once it is frothy off the flame and cover it immediately .
2. Stir well before serving ,as the dal settles down  .
3. You can crush the garlic with the skin.
4. Add coriander with the tender stems.
5. Always while making any rasam use the dal water for more flavour.
6. Instead of toor dal can also use masoor dal or moong dal .
7. If you don’t have rasam pwdr ,use 2 tsp of jeera pwdr and 1 tsp of pepper pwdr and increase sambar pwdr  .

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