Rasam

Preparation :10 mins
Cook :29 mins
Total Time :39 mins
Servings :Makes 4 servings

Ingredients :

For The Rasam Powder
1 tsp coriander (dhania) seeds
3 whole dry kashmiri red chillies , broken into pieces
5 to 6 black peppercorns (kalimirch)
1 tsp toovar (arhar) dal
1/2 tsp chana dal (split bengal gram)
a pinch of cumin seeds (jeera)

Other Ingredients
2 tbsp toovar (arhar) dal
1/2 cup finely chopped tomatoes
1/4 cup tamarind (imli) pulp
a pinch of asafoetida (hing)
a pinch of turmeric powder (haldi)
salt to taste
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
3 to 4 curry leaves (kadi patta)
2 tbsp chopped coriander (dhania)

Method :

For the rasam powder
For the rasam powderCombine all the ingredients in a broad non-stick pan and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely.Once cooled, blend in a mixer to a smooth powder. Keep aside.
How to proceed
How to proceedCombine the toovar dal with 1 cup of water in a pressure cooker and pressure cook for 3 whistles.With help of a hand blender, blend the dal till smooth, add the prepared rasam powder into it, mix well and keep aside.Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.For the tempering, heat the oil in a small pan and add the mustard seeds and curry leaves.When the seeds crackle, add the tempering to the prepared rasam and simmer for 1 minute.Add the coriander and mix well.Serve hot.