Friday, June 3, 2011

Toor dal (Lentil) Rasam

ಬೇಳೆ ಸಾರು



Ingredients:
Toor Dal  - 1/2 cup
Tamarind paste - 1 tspn
Tomato - 1 small
Coriander Leaves - 2 strands
Curry leaves - 4-5 leaves
Salt  to taste
Jaggery - 1/2 tspn
Rasam Powder - 1 tspn
Water - 1 cup.

For Tempering:
Mustard - 1/4 tspn
Jeera - 1/4 tspn
Hing - a pinch
Ghee - 2 tspn

Method:
1) Pressure cook toor dal, turmeric, 2 drops of oil and tomato together till soft and keep aside.
2) Dilute the tamarind paste and bring it to a boil along with coriander leaves, curry leaves and rasam powder.
3) Once its boiled, add the dal mixture and salt and jaggery and bring it boil again on a very low flame.
4) Check for the seasoning and consistency. If required add some more water to bring it to required consistency.
5) Now for tempering, in a small pan, add ghee, once hot, add mustard seeds and jeera, once they splutter, add hing and pour this tempering on the rasam.
6) Serve hot with steam rice.

Cheers!
Madhavi





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