Ingredients
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60 grams toor dal/arhar dal (split pigeon peas)
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1¾ teaspoons ground turmeric
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2½ tablespoons tamarind pulp
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2 medium tomatoes, chopped
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1½ teaspoons table salt
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1½ teaspoons rasam powder
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¼ teaspoon asafetida
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15 grams chopped fresh cilantro
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2 tablespoons ghee
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½ teaspoon black mustard seeds
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½ teaspoon cumin seeds
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5 or 6 fresh curry leaves¼ teaspoon ground black pepper
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¼ teaspoon ground black pepper
Directions
Steps
|
1
Done
|
Put the dal in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 2 cups (400 ml) water and soak for 30 minutes. Drain the dal in a colander. |
|
2
Done
15
|
Place a nonstick saucepan over high heat, add 4½ cups (900 ml) water and 1 teaspoon of the turmeric, and bring to a boil. Add the dal, lower the heat to medium, and cook for 15 minutes or until soft. Pour into a strainer set over a bowl. Discard the solids and use only the liquid. |
|
3
Done
15
|
Place another nonstick saucepan over high heat and add the tamarind pulp, the liquid collected in step 2, the tomatoes, salt, the remaining turmeric, the rasam powder, and 1/8 teaspoon of the asafetida. Bring to a boil, then lower the heat to medium and simmer for 10 to 15 minutes or until reduced by half. |
|
4
Done
5
|
Add the dal cooking water and the cilantro, and simmer for 3 to 5 minutes. Remove from the heat. This is the rasam. |
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5
Done
|
Place a nonstick tempering pan or small sauté pan over high heat and add the ghee. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they sputter, add the cumin, curry leaves, the remaining 1/8 teaspoon asafetida, and the black pepper. Add this tempering to the rasam and cover immediately to trap the flavors. |
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6
Done
|
Serve hot with steamed rice. |
