Dal Rasam

Ingredientsfor 4 servings

• 3 tsp Pepper
• 6 tsp Corriander seeds
• 10 - Dry Red Chillies (Kollamulaku)
• Coriander leaves About 2 - 3 stems
• 3/4 - Red gram (Thuvaraparippu)
• 1 nos Tomato medium
• 5 - Coriander leaves
• Salt, to taste
• Water, to taste
• 3/4 tsp Turmeric powder
• 1 tsp Rasam powder refer above
• 11/2 tbsp Tamarind extract (Puli)
• Asafoetida A pinch (Kayam)
• 1/2 tsp Mustard seeds
• Curry leaves A, a few
• 1 tbsp Ghee / Oil

Preparation

1. Step 1

   For Rasam Powder:- 1)Roast the pepper corns, coriander seeds and dry red chillies and set aside.

2. Step 2

   After roasting coriander seeds, add coriander leaves to it until the moisture is out of the leaves.

3. Step 3

   Let it cool.

4. Step 4

   Powder all the above in a mixer and store it in a dry and moisture free container.

5. Step 5

   For Rasam:- 1)Cut tomatoes into small cubes.

6. Step 6

   To the above chopped tomatoes, add turmeric powder, salt and chopped coriander leaves and set aside.

7. Step 7

   Pressure cook dal well and mash it.

8. Step 8

   Heat a pan (without oil).

9. Step 9

   Add rasam powder along with the mixture of tomato, turmeric, coriander leaves and salt with 1/2 cup water and set to boil.

10. Step 10

    To this, add tamarind extract and give it a good stir.

11. Step 11

    When the tomatoes are well cooked, add dal and more water depending on the consistency you require.

12. Step 12

    Keep on medium heat and set it to bubble up.

13. Step 13

    Just as it bubbles up on the sides, turn off heat and season it with mustard seeds, curry leaves and asafoetida.

14. Step 14

    Close it with a lid immediately so that not to lose the aroma.

15. Step 15

    Goes well with hot rice and pappad.