Rasam

Ingredients

• 0.5 cup Split Pigeon Peas (Tuvar Dal) (Use only cooked water of tuvar dal for rasam.)
• 1 tbsp Rasam Powder (Madras Rasam powder. 1 heap tbsp.)
• 1 tsp Tamarind Pulp
• 1 tsp Black Crushed Pepper
• 1 unit/count Tomatoes (Big tomato)
• 1 pinch Hing (Asafetida)
• 1 tsp Salt
• 1 tsp Turmeric
• 4 unit/count Garlic Flakes (4 flakes of crushed garlic)
• 1 tsp Jaggery (Heap tsp)
• 1 tsp Mustard Seeds
• 1 tsp Jeera (Cumin Seeds)
• 1 unit/count Red Whole Chilly
• 2 sprig Curry Leaves
• 1 tbsp Coriander Leaves
• 5 cup Water
• 1 tbsp Oil

Instructions

1. 1Soak the tuvar dal in water for 30 minutes. Cook it in a pressure cooker until soft, using the required number of whistles.
2. 2In a vessel, combine the dal water, salt, rasam powder, tamarind pulp, black pepper, chopped tomato, hing, turmeric, crushed garlic flakes, jaggery, and 5 cups of water. Bring to a boil and simmer for a few minutes. Turn off the heat.
3. 3In a small pan, heat oil and add mustard seeds, jeera, red whole chilly, and curry leaves. Allow them to splutter and then pour the tempering into the rasam. Garnish with chopped coriander leaves.
4. 4Rasam is ready to be served as a side dish with rice.