Rasam is an integral part of south indian lunch. My mother used to make different variety of rasams daily. Whenever I see rasam, I always like to have it. Now I am posting rasam made with dhal and rasam powder which I have posted in Powder varieties.
Ingredients: |
|
| Toor dhal | – ¼ cup |
| Tomato | – 2 |
| Tamarind | – small lemon sized |
| or Tamarind paste | – 2 tsp. |
| Rasam powder | – 2 tsp. |
| Dhania(coriander) leaves | – a handful |
| Turmeric powder | – ¼ tsp. |
| Asafetida | – ¼ tsp. |
| Salt | – as needed |
For seasoning: |
|
| Ghee or oil | – 2 tsp. |
| Mustard | – 1 tsp. |
Method:
- Soak tamarind in hot water and take tamarind juice.
- Cut tomatoes into small pieces.
- Cook toor dhal with enough water and turmeric powder.
- In a pan, heat ghee and splutter mustard.
- Add tomatoes and fry till it turns mushy.
- Add the tamarind juice and cook till raw smell goes.
- Now add cooked dhal with 2 cups of water, rasam powder, salt and asafetida and boil.
- Switch off the stove and garnish with dhania leaves.
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