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Sunday, May 24, 2020

HORSE GRAM RASAM


INGREDIENT:

Tomato
1 medium ripe
Tamarind
Small gooseberry-sized ball
Toor dal
2 tbsp
Turmeric powder
¼ tsp
Salt
To taste
1 tbsp
Asafetida
A pinch
Ghee
1 tsp
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Curry leaves
A sprig
Coriander leaves
To garnish

METHOD:
  • Pressure cook the toor dal for 3-4 whistles until soft.
  • Soak the tamarind in hot water for 10 mins and squeeze the pulp from the tamarind.
  • Chop the tomato into small cubes.
  • In a pan, add chopped tomato, tamarind pulp, salt, turmeric powder and ½ cup water. Cook until the raw smell goes away.
  • Add the cooked toor dal along with water, rasam powder and asafetida. Simmer on low flame until the rasam froths. Take off from the flame.
  • In a small tadka pan, heat ghee and add mustard seeds, cumin seeds, curry leaves and a pinch of asafetida. As seeds crackle add the tempering to the rasam and add the coriander leaves.
  • Serve the piping hot rasam with rice.


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