Ordinary Rasam

Recipe Ingredients

3 tablespoons	45ml	Red gram dal - (pigeon peas, toor d picked over & washed
1 cup	237ml	Water
2		Tomatoes - diced
		A lemon-sized piece of tamarind pulp
1/2 teaspoon	2.5ml	Asafetida powder
2 teaspoons	10ml	Rasam powder
		Salt - to taste
2 1/2 cups	592ml	Water - (extra)
		Coriander leaves - to garnish
		For Tempering
2 teaspoons	10ml	Ghee
1 teaspoon	5ml	Brown mustard seeds
1/2 teaspoon	2.5ml	Cumin seeds
1		Red chile - halved
		A few curry leaves

Recipe Instructions

Wash red gram dal well. Drain. Place in a heavy saucepan. Cover with 1 cup water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat and simmer dal gently for 1 1/2 hours. Stir several times during the last 30 minutes of cooking. Set dal aside without draining.

Dice the tomatoes. Place in a heavy saucepan with the tamarind pulp, asafetida powder, rasam powder, and salt to taste. Add 1 cup water. Crush the contents of the pan together. Simmer for about 15 minutes.

Add the undrained cooked dal and the remaining 1 1/2 cups water to the rasam. Bring to the boil.

Tempering: Heat 2 teaspoons ghee in a heavy frying pan or skillet. Add the mustard seeds, cumin seeds, halved red chile powder, and a few curry leaves.

When the mustard seeds splutter, add this mixture to the rasam.

Garnish the rasam with chopped coriander leaves. Serve hot.

Source:
Dakshin by Chandra Padmanabhan

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