Rasam
A zesty lentil broth from Tamil Nadu
Toor Dal 45 gms
Turmeric Pdr ¼ tsp
Mustard Seeds ½ tsp
Cumin Seeds ½ tsp
Methi dana ¼ tsp
Curry leaves 20
Asafoetida a pinch
Vegetable oil 2 tblspn
Tomatoes 450 gms
Green Chilli 2 no
Sambhar pdr ¼ tsp
salt 2 tsp
water 960 ml
Coriander leaf 5 sprigs
Lemon juice 4 tsp
- Boil toor dal with 240 ml water.Add turmeric pdr till the dal is very soft.It will take about 45 minutes.
- Mash the dal properly.
- In a frying pan, heat mustard seeds, curry leaves in oil till seeds pop.
- Add hind pdr, tomatoes, green chilli and the Sambhar masala blend.Stir.
- Add the tomato mixture to the dal, add 4 cups of water and boil till the tomatoes break and the mixture is pinish in color.
- Taste for salt, add coriander leaves, lemon juice and stir.
- serve only the clear liquid.Tastes good with plain boiled rice.
- Rasam is served as a first course and is supposed to be spicy.
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