Name: Ordinary Rasam
Ingredients: 3 tb Red gram dal (pigeon peas; toor dal), picked over & rinsed; 1 c Water; 2 Tomatoes; diced; A lemon-sized piece of tamarind pulp; 1/2 ts Asafoetida powder; 2 ts Rasam powder; Salt; to taste; 2 1/2 c Water (extra); Coriander leaves; to garnish; 2 ts Ghee; 1 ts Brown mustard seeds; 1/2 ts Cumin seeds; 1 Red chili; halved; A few curry leaves

Form the feeling of our own ignorance, vanity, poverty, infirmity, and – what is more – depravity and corruption, we recognize that the true light of wisdom, sound virtue, full abundance of every good, and purity of righteousness rest in the Lord alone. To this extent we are prompted by our own ills to contemplate the good things of God; and we cannot seriously aspire to Him before we begin to become displeased with ourselves… Accordingly, the knowledge of ourselves not only arouses us to seek God, but also, as it were, leads us by the hand to find Him.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Indian	4	Servings

INGREDIENTS

3	tb	Red gram dal (pigeon peas; toor dal), picked over & rinsed
1	c	Water
2		Tomatoes; diced
		A lemon-sized piece of tamarind pulp
1/2	ts	Asafoetida powder
2	ts	Rasam powder
		Salt; to taste
2 1/2	c	Water (extra)
		Coriander leaves; to garnish
2	ts	Ghee
1	ts	Brown mustard seeds
1/2	ts	Cumin seeds
1		Red chili; halved
		A few curry leaves

INSTRUCTIONS

FOR TEMPERING
Wash red gram dal well. Drain. Place in a a heavy saucepan. Cover with 1
cuo 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,
asafoetida 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 chilli, 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.
From: Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan
Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1
#176 by Sharon Raghavachary <schary@earthlink.net> on Jul 31, 1997

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