August 17, 2010

Dal Rasam


Ingredients:

Tur Dal

¼ cup

Tamarind

Small lemon size

Tomato

1

Cumin Seeds

2 tbs

Pepper Corns

1 tbs

Garlic

4 pods

Turmeric

1tbs

Curry Leaves

2 spring

Coriander Leaves

Garnish

Salt

To taste

Asafoetida

½ tbs

Oil

1 tbs

Mustard Seeds

1 tbs

Urad Dal

1 tbs

Green Chilly

1

Sugar (optional)

1 tbs


Procedure:

1. Wash the Tur Dal and add 2 cups of water.

2. Pressure cook the dal for 7- 8 mins and make it into a paste with hand beater.

3. Alternatively, you can distill the water from the dal you have used to prepare sambar or dal.

4. Wash the tamarind, soak it into hot water for 5 mins and extract the pulp.

5. Grind cumin seeds, pepper corns, garlic and a spring of curry leaves into a dry powder.

6. Add a few drops of water to the dry powder and grind again till the powder become coarse.

7. Mix turmeric, tamarind pulp, grounded powder, salt and mashed tomato with the dal paste.

8. Heat oil with mustard seeds in a pan, till the mustard seeds pops.

9. Then add urad dal, green chilly (wash and split into halves) and remaining curry leaves to the pan.

10. Saute for a minute.

11. Pour the mixture (of step 7) into the pan.

12. Wait till the bubbles pop and then switch off the stove.

13. Now add chopped coriander leaves, sugar and asafotida.

14. Transfer it to a bowl and close the lid immediately so that the aroma does not get away.


Serve it hot with plain rice.


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