Panchavarna Rasam

Ingredients

• 2 tablespoons toor dal
• 1 tablespoon chana dal
• 1 tablespoon masoor dal
• 2 tablespoons moong dal
• 1/2 teaspoon turmeric powder
• lemon size tamarind
• 1 1/2 teaspoon rasam powder
• 1/4 teaspoon asafoetida
• Salt to taste
• 1/4 cup fresh coriander leaves
• 2 tablespoons pure ghee
• 1 teaspoon mustard seeds
• 2 whole dry red chillies
• 1 sprigs curry leaves
• 2 tablespoons peanuts

Method

1. Wash all the dals together and boil in 2 cups of water with turmeric powder. Cook till soft. Soak tamarind in ¼ liter warm water, remove the pulp, strain and reserve. Wash and chop the coriander leaves.
2. Heat a deep vessel and boil the tamarind water with the rasam powder, asafoetida, and salt and chopped coriander leaves, till the aroma is released. Mash the dals and add it with the water to the boiling tamarind and add some more water if required. Simmer till it starts frothing.
3. Remove from heat. Heat ghee and temper with the mustard seeds, red chilli and curry leaves, add peanuts and fry till light brown and add to the rasam. Serve hot. dpuf

Nutrition Info