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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Toor Dal with Palak

Ingredients:

Toor Dal	1 cup
Palak	2 bunches
Turmeric	a pinch
Mustard Seeds	¼ tsp
Urad dal	¼ tsp
Curry leaves	2 spring
Onion	1
Garlic	4
Cumin Seeds	1 tsp
Coriander Seeds	1 tsp
Salt	To taste
Water	2 cup
Vegetable oil	2 tsp

Procedure:
1. Slice the green chillies,tomato and onion
2. Wash and pressure cook the dal along with tomato and turmeric powder till two whistles
3. Heat oil in a pan, add mustard seeds to splutter, add coriander seeds,cumin seeds,curry leaves, green chillies and onion
4. Cook until the raw smell goes off
5. Then add the finely chopped Palak and fry it for 3 minutes
6. Add this to the dal and add salt
7. Pressure cook again till two whistles
8. Garnish with chopped coriander

Hint: Serve hot with plain rice and chappathies.

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Paruppu Satham/Tur Dal Rice

Ingredients:
1. Rice - 1 cup
2. Water - 3 1/2 cup
3. Thur dal or Mochai paruppu - 1/2 cup
4. Oil and Ghee - 2 table spoon
5. Mustard seed and Black gram (kadugu and ulunthu)
6. Cinnamam (pattai) - 1 piece
7. Sombu - 1 tea spoon
8. Curry leaves
9. Red chillies - 4
10. Small onion - 10
11. Garlic - 5
12. Tomato - small 1
13. Turmeric Powder
14. Coriander leaves

Procedure:
1. Soak rice for 15 mins.
2. Take a pan, pour oil and ghee
3. Heat the pan and add mustard seeds,black gram
dal,cinnamon,sombu,currey leaves,red chillies,small onion garlic and turmeric
powder.Fry till the onion becomes golden brown.
4. Add one small tomato
5. Add soaked rice,dal,water and salt for taste.
6. After 1st whistle keep the stove in sim mode for 7 mins.
7. Garnish with coriander leaves.

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