Toor Dal 50 gms.
Water 300 ml.
Green Chilies 3 slit sideways
Ginger 1" piece chopped
Tomatoes 4 large chopped
Salt to taste
Turmeric ½ tsp
Coriander Leaves chopped
Vegetable Oil 2 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Red Chilli 1 halved
Ground Black Pepper 1 tsp
Asafetida Pdr. ½ tsp
Curry Leaves a few
- Wash and drain the toor dal.
- Place dal in a heavy sauce pan.
- Cover with water and bring to boil.
- When boiling, cover pan with lid leaving slightly ajar.
- Lower the heat and simmer the dal for 1½ hours.
- Stir several times during the last 30 min.of cooking.
- Set dal aside without draining.
Tempering: Heat 2 tsp ghee in a heavy pan or skillet.
- Add the mustard seeds, cumin seeds halved red chill, black pepper, asafetida and a few curry leaves.
- When the mustard seeds splutter add slit green chilies and finely chopped ginger and tomatoes.
- Add 1 cup water salt to taste and ground turmeric.
- Allow to simmer for 5 minutes.
- Add un-drained cooked dal and remaining 1½ cups of water bring to boil.
- Garnish with chopped coriander leaves.
- Serve hot.
- This is a mild, gentle rasam without tamarind and rasam powder.
- Add more tomatoes for a tangier taste.
- The strained rasam, served as a soup, makes an excellent appetizer.
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