Thursday, May 1, 2014

RASAM


INGREDIENTS::
Toor dal                                1/4 cup
Tomato                                  1(big)
Turmeric                                1 pinch
Tamarind                               a small lemon size
Jaggery                                  1/2 tsp
Rasam powder                       2 tsp
Salt                                       as required
Water                                   3-4 cups
FOR TEMPERING::
Mustard seeds                      1/2 tsp
Cumin seeds                         1/2 tsp
Curry leaves                         1 sprig
Asefotide                             1 pinch
Red chilies                           1
Oil                                        1 tsp

PROCEDURE::
1)Pressure cook the toor dal for 1 whistle if cooking on stove top cook until the dal becomes soft.
Mash the dal .
2)In a large vessel take the cooked dal, 3-4 cups of water, turmeric, tamarind, jaggery , tomato , rasam powder and salt. Boil for 5 minutes.
3)In a pan add some oil , once hot add mustard seeds and let them splutter. Now add the cumin seeds ,curry leaves and red chilies. Saute for few seconds.
Finally add the asefotide and turn off.
4)Add the tempering to the rasam and close the lid.

                 SERVE WITH RICE