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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.
- 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.
This recipe was contributed by pearlie on 28 Aug 2011
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