Rasam By rujutag

by rujutag

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Rasam is a popular tangy and spicy South Indian lentil recipe cooked in a typical South Indian style. Enjoy hot rasam with steamed rice or as soup with breads of choice.

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Rasam By rujutag recipe - How to make Rasam By rujutag

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Preparation Time: 30min Cooking Time: 45min Total Time: 751 hours 15 minutes 4
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Ingredients

1 cup toovar (arhar) dal
8 1/4 cups cold water
1/8 tsp turmeric powder (haldi)
1 tbsp tamarind (imli) pulp
1 cup hot water
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp coarsely crushed black pepper (kalimirch)
1/4 tsp fenugreek (methi) seeds
1 spring fresh curry leaves (kadi patta) (optional)
2 whole dry kashmiri red chillies
1/4 tsp asafoetida (hing)
1 cup chopped tomatoes
1/2 cup sliced onions
2 tsp salt

Method

In a medium saucepan, cover the dhal with 2 1/4 cups of the cold water and stir in the turmeric.
Bring to a boil, then cover and simmer over low heat until the dhal is tender, about 30 minutes.
Using a potato masher, puree the dhal, then transfer to a bowl.
Meanwhile, in a heatproof bowl, soak the tamarind pulp in the hot water until it is thoroughly dissolved, about 10 minutes.
Strain the tamarind liquid through a coarse sieve and set aside.
Discard the tamarind solids.
In a medium saucepan, heat the vegetable oil.
Add the mustard seeds, cumin, peppercorns and fenugreek and cook over moderate heat until the mustard seeds start to pop.
Stir in the curry leaves, dried chiles and asafetida.
Add the dhal to the pan along with the tomato, onion, salt, tamarind liquid and the remaining 6 cups of cold water.
Bring to a boil and serve hot.