Dhal Rasam

A staple spicy lentil preparation, common to most South Indian households, Dhal rasam is made from dals which are boiled and then simmered in tamar

Preparation Time: 30
Cooking Time: 30

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1/2 cup toovar (arhar) dal
tamarind (imli) as big as a lime size ball
salt to taste
2 medium tomatoes, chopped
1/4 tsp asafoetida (hing)
1 tbsp rasam powder

Seasoning Ingredients required:
2 tsp oil
2 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)

1. Pressure cook till soft & keep aside- open cooker when it has cooled down & strain away the dhal water & keep for the rasam
2. Soak in 2 cups warm water & extract the pulp & keep aside
3. In a vessel add the tamarind water (extract), chopped tomatoes, asafotedia pwd., salt, rasam pwd. & 1 – 2 glasses of water,
4. Mix well & place on fire, let it bubble nicely till the raw tamarind smell goes –
5. Now add the dhal water & if necessary another 2 glasses of water & bring to a boil, it will froth up – remove from fire & keep aside. fry your s