Dal Rasam | Parippu Rasam | Rasam with Lentils
Servings 4
Ingredients
- 1/3 cup toor dal
- 6-8 pearl onions
- 4 cloves garlic
- 1 tsp cumin seeds
- 1 tsp black pepper
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 5-8 dry red chillies
- 1 large tomato chopped
- 1/4 tsp turmeric powder
- Salt and pepper to taste
- 1 lime size pc tamarind soaked in 1 cup hot water
- Coriander leaves for garnish
Instructions
- Pressure cook the toor dal with water upto its level and salt for one whistle or till done. Allow the pressure to go on its own.
- Pour the onion, garlic, cumin and pepper in a mortar and pestle roughly.
- In an earther pot, heat oil. Splutter the mustard and fry the dry chillies and curry leaves.
- Add the pounded mixture and saute with a pinch of salt till nicely wilted.
- Add the tomato and turmeric powder, sprinkle in some water - better the water wiping the mortar. Close and cook, stirring occassinally till the tomato is completely wilted.
- Squeeze the tamarind completely and discard the tamarind. Pour the water into the rasam. Bring to boil.
- Add the cooked dal along with its water, adjust seasoning and cook for another five minutes or till done.
- Add the coriander leaves and switch off. Serve with rice and ghee, or have it as a soup along with a sadya.