Rasam

Name: Rasam
Ingredients: 100 g red gram, split; 1 tablespoon oil; 5 g mustard (1 tsp); 5 whole dried red chilies; 10 curry leaves; 1 g asafoetida powder; 2 tablespoons garlic, crushed; 1 teaspoon turmeric powder; 2 -3 tomatoes, quartered; 3 -4 peppercorns, crushed; 1 green chili; 1/2 cup tamarind pulp (100 gms); salt

13 ingredients

8 steps

Ingredients

100 g red gram, split
1 tablespoon oil
5 g mustard (1 tsp)
5 whole dried red chilies
10 curry leaves
1 g asafoetida powder
2 tablespoons garlic, crushed
1 teaspoon turmeric powder
2 -3 tomatoes, quartered
3 -4 peppercorns, crushed
1 green chili
1/2 cup tamarind pulp (100 gms)
salt

Directions

1

Heat oil.
2

Add the mustard seeds, as soon as they splutter add the red chillies (whole), curry leaves, asafoetida and garlic and saute for 2 mins.
3

Add the turmeric, red gram, tomatoes, peppercorns, green chilli, tamarind pulp and salt.
4

Mix and add 2-3 cups of water.
5

(if using pressure cooker add 2 cups and if cooking open add 3 cups).
6

Bring to a boil and simmer till dal is tender and soft.
7

Garnish with cilantro.
8

Serve hot.