Garlic Rasam with Dal, Pepper and Jeera

No Rasam powder is needed for this recipe.

Toor Dal (Yellow lentils) - 1/4 cup
Tamarind - goose berry size
Turmeric powder - 1/4 tsp
Pepper Powder - 2 tsp
Jeera(cumin)Powder - 2 tsp
Garlic small - 10 cloves
Tomato - 4 medium size
Curry Leaves -few
Asafoetida - 1/4 tsp

- For Seasoning
Mustard - 1/2 tsp
Fenugreek -1/4 tsp
Dry Red Chilli -2

- For Garnishing
Coriander leaves – few

Cook the toor dal, turmeric powder and asafoetida with 1½ cup of water.
Separate the water and dal then keep it aside.
Cut the tomatoes into small pieces and crush the garlics and curry leaves.
Soak the tamarind in 1½ cup of water, squeeze out tamarind pulp and filter the juice.
Heat the oil in a pan; add mustard, fenugreek seed and dry red chillies. When it pops up, add the crushed garlic and curry leaves and fry for a minute.
Add the tomatoes and fry until the oil separates, and then add the tamarind water, pepper powder, jeera (cumin) powder, salt, and dal.
Boil for 3 minutes and then add the dal water, simmer for about 2 minutes until the frothing forms.
Garnish with finely chopped coriander leaves. Your Rasam is ready to drink.


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