Ingredients
1/2 cup Toor dal
2-3 tomatoes
2 green chillies
Salt to taste
Small gooseberry size tamarind
Small piece of jaggery
1/2 tsp Haldi
2-3 tbsp grated coconut
3 tbsp chopped coriander leaves
Ingredients for rasam powder:
2-3 red chillies (byadgi)
2 tsp urad dal
3 tsp coriander seeds
1 tsp jeera/cumin seeds
1/4 tsp methi/ fenugreek seeds
For the tempering:
2 tsp ghee
1 tsp mustard
1/2 tsp jeera
1sprig of curry leaves
2 pinches of hing/ asafoetida
1 tbsp oil
Procedure
In a pan add little oil, fry urad dal, when it changes colour to light brown add coriander seeds, cumin seeds, methi seeds, mustard,red chillies and fry well till nice aroma comes, lastly add coconut and fry for 5 mins and switch off the flame
Add water and grind to a fine paste
Wash Toor dal and pressure cook with green chillies,Haldi and chopped tomatoes for 2-3 whistles
Add tamarind pulp to the cooked dal, add the masala paste, salt,jaggery and water and bring it to boil
Add chopped coriander leaves and tempering to the rasam
Serve hot with rice and papad.
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