|1.||Toor dal / togari bele / kandi Pappu / tuvaram paruppu 1/4 cup|
|3.||Rasam powder 2-3 teaspoons|
|4.||Curry leaves 5-6|
|5.||Coriander leaves few sprigs|
|6.||Tamarind paste / tamarind concentrate
Tamarind - marble size
|7.||Turmeric 2 pinches|
|8.||Salt to taste|
|1.||Oil / ghee 1 teaspoon|
|2.||Mustard seeds 1/4 teaspoon|
|3.||Hing / asafoetida 1 pinch|
|4.||Curry leaves 1 sprig|
the oil till it becomes hot.
hing and mustard seeds.
leaves when the mustard seeds begin to pop. Fry.
Switch off the stove when the curry leaves become crisp.
the toor dal.
Add toor dal, tomato, few drops of oil and about 2 cups of water to a pressure cooker.
Cook till the toor dal becomes soft.
Keep the cooker aside for a few minutes, without stirring its contents.
the toor dal water slowly to a utensil.
little water to the utensil with the tomato.
Squeeze the tomato to get the juice. Add water to the pulp and squeeze again. Discard the tomato skin and seeds.
Keep aside the juice.
this step if you will use tamarind paste /
Soak tamarind in water.
Squeeze the tamarind to get the juice.
rasam powder, tamarind paste / juice, turmeric, curry leaves, salt and
1/2-cup of water to the utensil with toor dal water.
for two to three minutes.
seasoning and coriander leaves. Mix.
Switch off the stove.
Toor dal rasam is ready.
|TIPS||Recipe for Rasam - Toor Dal Rasam|
|1.||Use the toor dal that remains after your drain the water to make dishes like paratha or sambar.|
|2.||Cut the tomato into pieces and use them instead in Step 6, if you wish to savor the tomato chunks also with the rasam. Its color and taste will be, however, different.|
|3.||Add more water, in Step 6, if you need more rasam. Keep a check on the quantity of water, because it may dilute the rasam.|
|4.||Cover the utensil, with the rasam, with a plate to retain the aroma.|