Dhal Rasam

by pearlie

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A staple spicy lentil preparation, common to most south indian households, dhal rasam is made from dals which are boiled and then simmered in tomatoes.

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Preparation Time: 30 mins
Cooking Time: 30 mins
Makes 8 to 12 servings
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Ingredients

1/2 cup toovar (arhar) dal
1/4 cup tamarind (imli) pulp
salt to taste
2 chopped tomatoes
1/4 tsp asafoetida (hing)
1 tbsp rasam powder
2 tsp oil
2 whole dry kashmiri red chillies
1/2 tsp mustard seeds ( rai / sarson)
a few curry leaves (kadi patta)
1/4 tsp cumin seeds (jeera)

For Garnishing
1 tbsp chopped coriander (dhania)

Method

Pressure cook the dal along with salt and turmeric powder till soft.
Allow the steam to escape before opening the lid.
Strain the water and preserve the water.
Add the tamarind water in a deep pan and bring to boil.
Add the tomatoes, asafotedia , salt, rasam powder and 3 cups water, mix well and simmer for 10 minutes.
Add the dhal water and bring to a boil.
Remove from the flame and keep aside.
For the tempering, heat the oil and add the mustard seeds, cumin seeds and red chillies.
When the seeds crackle, add the curry leaves and saute for 10 seconds.
Add this tempering to the dal and mix well.
Serve hot garnished with coriander.