| 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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