Ordinary rasam

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Red gram dal (pigeon peas; toor dal), picked over & rinsed
1 cup Water
2 Tomatoes; diced
A lemon-sized piece of tamarind pulp
½ teaspoon Asafoetida powder
2 teaspoons Rasam powder
Salt; to taste
2½ cup Water (extra)
Coriander leaves; to garnish
2 teaspoons Ghee
1 teaspoon Brown mustard seeds
½ teaspoon Cumin seeds
1 Red chili; halved
A few curry leaves

Directions

FOR TEMPERING

Wash red gram dal well. Drain. Place in a a heavy saucepan. Cover with 1 cuo water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat and simmer dal gently for 1½ hours. Stir several times during the last 30 minutes of cooking. Set dal aside without draining.

Dice the tomatoes. Place in a heavy saucepan with the tamarind pulp, asafoetida powder, rasam powder, and salt to taste. Add 1 cup water. Crush the contents of the pan together. Simmer for about 15 minutes.

Add the undrained cooked dal and the remaining 1 ½ cups water to the rasam. Bring to the boil.

Tempering: Heat 2 teaspoons ghee in a heavy frying pan or skillet. Add the mustard seeds, cumin seeds, halved red chilli, and a few curry leaves.

When the mustard seeds splutter, add this mixture to the rasam.

Garnish the rasam with chopped coriander leaves. Serve hot.

From: Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary <schary@...> on Jul 31, 1997

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