Rasam Recipe
Ingredients
| Tuar dal or masoor dal, 3/4 cup | ||
| Turmeric | 1 Teaspoon | |
| Tomatoes | 2 , chopped | |
| Pepper corns, 8 to 10 | ||
| Cumin seeds | 1 Teaspoon (Masala to grind :) | |
| Oil | 1 Tablespoon (For baghar :) | |
| Mustard seeds | 1/2 Teaspoon (For baghar :) | |
| Onion | 1 , finely chopped (For baghar :) | |
| Tamarind juice and salt to taste | ||
| Dry chillies, 2 to 4 | ||
| Garlic, 1/2 pod | ||
| Asafoetida, a big pinch | ||
| Mitha neem leaves, 2 sprigs | ||
Directions
Cook dal in boiling water or in pressure cooker.
Add turmeric, salt, tamarind juice, and tomatoes.
Cook on medium fire for 15 minutes.
Add more warm water, if necessary.
The dal should be a thin liquid.
Add ground masala.
Simmer for five minutes.
Heat oil and fry mustard seeds.
When they stop popping, add onion.
Cook till onion is tender.
Add neem leaves and asafoetida and pour the mixture on dal.
Stir immediately.
Pass the dal through a sieve if it is desired to serve it as a soup.
Add turmeric, salt, tamarind juice, and tomatoes.
Cook on medium fire for 15 minutes.
Add more warm water, if necessary.
The dal should be a thin liquid.
Add ground masala.
Simmer for five minutes.
Heat oil and fry mustard seeds.
When they stop popping, add onion.
Cook till onion is tender.
Add neem leaves and asafoetida and pour the mixture on dal.
Stir immediately.
Pass the dal through a sieve if it is desired to serve it as a soup.
Chef
