RASAM / PAPPU RASAM / DAL RASAM

INGREDIENTS

1 cup toovar dal

1 medium size onion chopped

1 medium size tomato chopped

½ tea spoon turmeric powder

1 tea spoon mustard seeds

½ table spoon black pepper

½ table spoon jeera

8-10 garlic pods

1 sprig curry leaves

1 sprig coriander leav

3-4 dry red chilli

A small lemon size tamarind

2 table spoon oil.

A pinch of asafoetida

Salt to taste.

 

METHOD

1. Take a pressure cooker, put toovar dal, turmeric powder , few drops of oil and 3 cups water. Close the lid and cook it for 4 whistles. Allow it to cool

2. place a tamarind in a bowl, add some amount of wate,r keep aside for 15 minutes and filter the tamarind juice and keep aside.

3.Take a blender, put black pepper, jeera, coriander leaves and garlic, blend in a coarse.

4. remove the lid , mash the dal by using masher or mixer.

5. Now add blended  ingredients to the dal.

6. Heat  in  oil in a pan, add mustard seeds, when they start to splutter, add red chilli, asafoetida and curry leaves fry for few seconds. Now add onion and tomato , fry for few minutes until onion becomes transparent.

7. Put  dal mixture to it. Now add salt and tamarind  juice and cook for few more minutes .when it boils for 3-5 minutes, turn off the stove.

8. serve it with steamed rice.

Note : Stir before serving, so that the dal water mix well. This rasam is meant not to be clear. So mix well before you serve.