This version of rasam as the name implies is prepared using dal. It can be eaten with rice or can be had as a soup.
Ingredients:
Chana dal – 2 tbsp
Tomatoes – 2 big
Coriander leaves chopped – 1 tsp
Garlic – 2 cloves
Water -2 cups
Tamarind – 2 tsp concentrated pulp
Rasam powder
Jaggery powder – 1/4 tsp
Salt – as required
Seasoning:
Oil – 1 tsp
Mustard – 1 tsp
Jeera – 3/4 tsp
Asafoetida – a pinch
Curry leaves – 1 sprig
Rasam Powder :
Chana Dal – 2 tsps
Pepper – a little more than 1/2 tsp
Red chillies – 2
Jeera – 1 tsp
Asafoetida – a pinch
Mustard – 4 – 5 grains
Coriander leaves – 1/2 tsp
Preparation:
In a kadai, fry all the ingredients listed above for making ‘rasam powder’ to golden brown and take it off. Add coriander leaves, saute just once quickly and take off the pan. Pulse all the ingrredients in a blender.
Start by cooking the tur dal in cooker with 2 cups of water. Keep the flame on medium and after a whistle and keep it on flame for another 2 whistles. Once cooled, open the cooker and mash the dal and keep it aside.
In a kadai, add the water and dal from the cooker and add chopped tomatoes to it and cook it well. When it turns mushy, mash it and add tamarind paste and the jaggery powder. Boil it for 2 minutes and then add 2 tsps of rasam powder (home made or store bought) and stir and boil just once. Switch off the gas.
Heat kadai and add oil to it. When it turns hot, add the items listed under ‘seasonings’ to it. Pour over the seasonings on top of the rasam and mix well. Serve garnished with coriander leaves.
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