Garlic Rasam

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Ingredients list for Garlic Rasam

• 15-20 Garlic cloves
• 2 tablespoons split pigeon peas (toovar/arhar dal) soaked
• 1 medium Tomato chopped
• 1 teaspoons Tamarind pulp
• to taste Salt
• a pinch Asafoetida
• 1/4 teaspoon Turmeric powder
• For the rasam powder
• 1 teaspoon Cumin seeds
• 6-8 Black peppercorns
• 4 Whole red chillies
• 1 tablespoon Coriander seeds
• 1 teaspoon Split Bengal gram (chana dal)
• For tempering
• 1 1/2 tablespoons Oil
• 1/2 teaspoon Mustard seeds
• a pinch Asafoetida
• 2 Whole red chillies
• 1 sprigs Curry leaves

Method

1. Heat a non stick pan. Roast garlic cloves for a minute. Remove and set aside.
2. Boil three cups of water in a deep pan. Add dal and tomato and cook, covered, for four to five minutes. Reserve four garlic for garnishing and add the rest, cover and cook till soft. Mash and reserve along with the water.
3. Make the rasam powder : In a non-stick pan dry roast cumin seeds, peppercorns, whole red chillies, coriander seeds and split Bengal gram to a light brown colour. Cool and pound to a fine powder.
4. Add three more cups of water to the tamarind pulp and boil with salt, asafoetida, turmeric powder and the rasam powder for five minutes or till the raw smell of the tamarind disappears.
5. Add mashed dal to the rasam and bring to a boil. Reduce heat and simmer for five minutes. Strain and bring to a boil again.
6. For tempering, heat oil in a non stick pan. Add mustard seeds, asafoetida, red chillies and curry leaves, add to the strained rasam. Cover immediately to trap the flavours and serve piping hot, garnished with the reserved roasted garlic.

Nutrition Info