Recipe By : Dakshin by Chandra Padmanabhan
Serving Size : 4 Preparation Time :0:30
Categories : Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons red gram dal (pigeon peas, toor dal) -- picked
over & rinsed
1 cup water
2 tomatoes -- diced
a lemon-sized piece of tamarind pulp
1/2 teaspoon asafoetida powder
2 teaspoons rasam powder
salt -- to taste
2 1/2 cups water (extra)
coriander leaves -- to garnish
For Tempering:
2 teaspoons ghee
1 teaspoon brown mustard seeds
1/2 teaspoon cumin seeds
1 red chili, halved
a few curry leaves
Wash red gram dal well. Drain. Place in a a heavy saucepan. Cover with 1
cuo water and bring to the boil. When boiling, cover pan with a lid,
leaving slightly ajar. Lower the heat and simmer dal gently for 1 1/2
hours. Stir several times during the last 30 minutes of cooking. Set dal
aside without draining.
Dice the tomatoes. Place in a heavy saucepan with the tamarind pulp,
asafoetida powder, rasam powder, and salt to taste. Add 1 cup water.
Crush the contents of the pan together. Simmer for about 15 minutes.
Add the undrained cooked dal and the remaining 1 1/2 cups water to the
rasam. Bring to the boil.
Tempering: Heat 2 teaspoons ghee in a heavy frying pan or skillet. Add
the mustard seeds, cumin seeds, halved red chilli, and a few curry
leaves.
When the mustard seeds splutter, add this mixture to the rasam.
Garnish the rasam with chopped coriander leaves. Serve hot.
From: Dakshin, Vegetarian Cuisine From South India by Chandra
Padmanabhan
