Toor Dal Rasam

Ingredients:

Tomato -1medium size

Toor Dal -1/4 cup

Tamarind- less then 1/4 lemon size

Peppercorns-6corns

Garlic-1

Onion-1/6

Cilantro-garnishing

Mustard seed-1/2 tsp

Red chili-1

Hing(asafetida)-a pinch

Turmeric-1/4 tsp

Cumin-1/2 tsp

Curryleaves-1sprig

Rasam powder (any store brought brand)-1/4tsp(optional)

Castor oil-1/4 tsp

Oil –needed

Salt to taste

Method:

Step1:

1.     Take tomato, Toor Dal, Castor oil and pressure for 3 whistles.

2.     When pressure goes down, open the cooker and separate dal water.

3.     Then squeeze the tomato and filter the juice alone and set aside.

4.     Crush the peppercorn, cumin and garlic as coarse and keep it ready.

5.     Take onion (chopped), curry leaves, cilantro and red chili (broke to two piece).

6.     Soak the ¼ lemon size tamarind in water for 1hour.

7.     Then squeeze the tamarind and filter the juice alone and set aside.

8.     Finally mix all the water with right proportion.

Step2:

1.     Take kadai and add 2tsp of oil.

2.     When oil is hot, add mustard seed to splutter.

3.     Then add onion, curry leaves, cilantro and red chili.

4.     Toss it well then add Turmeric powder, crushed mixture .Keep in medium flame to prevent burning.

5.     Add juice mixture, salt, hing, cilantro, rasam powder and bring to boil and off the stove. Your zesty rasam is ready to taste.

Note: Don’t let rasam to boil, keep the entire ingredient aside. You can make rasam in 5to10 min maximum. You crush the peppercorn, cumin and garlic to get fresh tasty rasam .Otherwise dry cumin and peppercorn. Make powder in mixer and store it.