Dal Rasam

Preparation :15 mins
Cook :30 mins
Total Time :45 mins
Servings :Makes 4 servings

Ingredients :

1/2 cup toovar (arhar) dal , washed and drained
1/2 tsp turmeric powder (haldi)
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
2 whole dry kashmiri red chillies , broken into pieces
10 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/4 cup chopped tomatoes
1/2 cup tamarind (imli) water
salt to taste
2 tbsp finely chopped coriander (dhania)

For The Rasam Powder
3 whole dry kashmiri red chillies , broken into pieces
1/4 tsp fenugreek (methi) seeds
1/2 tsp black peppercorns (kalimirch)
1 tsp cumin seeds (jeera)
2 tsp coriander (dhania) seeds
10 curry leaves (kadi patta)

For Serving
steamed rice

Method :

For the rasam powder

Heat a small non-stick pan and dry roast all the ingredients on a medium flame for 2 minutes.
Transfer the mixture into a plate and cool completely.Once cooled blend in a mixer till smooth. Keep aside.

How to proceed

Combine the toovar dal, turmeric powder and 1½ cups of water in a pressure cooker and pressure cook for 4 whistles.Allow the steam to escape before opening the lid.
Whisk the dal well. Keep aside.
Heat the oil in a deep non-stick pan, add the mustard seeds and urad dal and sauté on a medium flame for 1 minute.
Add the kashmiri dry red chillies, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
Add the tomatoes and prepared rasam powder and sauté on a medium flame for 1 minute.
Add the cooked whisked dal, tamarind water, salt and 2 cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
Switch off the flame, add the coriander and mix well.
Serve hot with steamed rice.