Rasam is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings.
| Preparation Time: | 25 minutes |
| Servings: | 1 |
| Difficulty: | Easy |
Ingredients
| Ripe tomato | 1 medium |
| Arhar dal | 1/4 cup |
| Vegetable oil | 1 tsp |
| Mustard seeds (sarson) | 1/2 tsp |
| Whole Red chilli (lal mirch) | 1 |
| Tamarind paste | 1 tsp |
| Rasam powder | 1.5 tsp |
| Fresh coriander leaves | 1 tbsp chopped |
| Kari patta | 5 |
| Salt | 1/2 tsp |
Method
- Boil dal with 2 cups of water in pressure cooker. Once it starts to whistle, lower the heat and cook for 5 more minutes. Turn off the heat.
- Heat oil in a pan. Add mustard seeds and wait till they splutter. Break the red chilli in half and fry in the pan for a few seconds.
- Now add curry leaves and chopped tomatoes. Lower the heat and cook till tomatoes soften a bit.
- Add rasam powder and fry for a seconds. Open the pressure cooker and pour just the water of the dal in the pan.
- Let it boil and then add tamarind paste and salt. Lower the heat and let it cook for 5 minutes.
- Taste the rasam and adjust the seasonings. Turn off the heat.
- Garnish with cilantro leaves and serve Dal Rasam with rice.
Summary
Recipe Name
Dal Rasam
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 4 Review(s)