Friday, June 3, 2011

Toor dal (Lentil) Rasam

ಬೇಳೆ ಸಾರು

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

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.


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