Wednesday, May 15, 2013

Tomato Rasam

Serves: 4

Toor dal: 1/4th cup
Tomatoes: 3 big
Garlic: 5 flakes
Tamarind paste: 1/2 spoon
Rasam powder: 11/2 spoon
Salt: as needed
coriander leaves: 3 stems
Turmeric powder: 1/4th spoon
Hing: 1/4th spoon.

For seasoning:
Mustard seeds: 1/4th spoon
Cumin seeds: 1/4th spoon
Red chillies: 2
Hing: 1/4th spoon
curry leaves: 10 - 20

Pressure cook the dal with whole tomatoes (no need to cut) , garlic, ome turmeric powder and hing.
Let it pressure cook on high for 4 whistles.
Once it cools down, smash all the ingredients together. Now, add tamarind paste.

To season:
Place a pan on the stove with one spoon oil and heat it. Now, add mustard seeds, cumin seeds, little hing, curry leaves and red chillies.

Now, pour the seasoning to the pressure cooked dal and heat it until it gets to the boiling point.
Turn off the stove now and add rasam powder, coriander leaves and serve it hot.