Dal rasam

DAL RASAM

INGREDIENTS

• Toor dal – ¼ cup
• Tamarind – marble size [ tightly packed ]
• Chopped tomato – 1
• Garlic – 10 or 12 clove
• Whole Pepper – 1 tsp
• Jeera – 1 tsp
• Turmeric pwdr – 1 tsp
• Sambar pwdr – 1 tsp
• Chopped coriander – ½ cup
• Ghee – 1 tsp
• Asafoetida – a generous pinch
• Mustard seeds – 1 tsp
• Curry leaves – few
• Red chilli – 1
• Salt to taste

PREPARATION

1. Clean ,wash ,rinse and soak the dal for sometime .Pressure cook it with turmeric + salt till soft .Once done , mash it well.
2. Soak the tamarind in 1 cup of hot water and extract the juice. [I usually microwave for 30 secs]
3. Grind the garlic + pepper + jeera into a coarse mixture .

METHOD

Take the tamarind juice + 1 cup of water + tomato + coriander leaves + salt + turmeric + sambar pwdr and mash it well with hands .

Add the dal and mix well .

Adjust water if required [ it thickens as we are adding dal ]

Heat ghee in a thock bottom pan ,add mustard seeds + curry leaves + asafoetida + red chilli  one by one and fry .

Add the garlic mixture and stir fry for a minute on medium flame.[ don’t burn ]

Add the dal mixture and mix well .

Allow it to boil .

Once it starts boiling and becomes frothy ,off the flame and cover it with a lid  .

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

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 .
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. For rasam ,v add big pieces of tomato but I have chopped it small ,so that my kids don’t discard it .
7. Instead of toor dal can also use masoor dal or moong dal .

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DAL RASAM