Rasam Powder Four different dals cooked with rasam powder and tempered. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 04 Aug 2016 in Recipes Course New Update Main Ingredients Split pigeon pea (toor dal/arhar dal), Split Bengal gram (chana dal) Cuisine Indian Course Dals and Kadhis Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Rasam Powder 2 tablespoons Split pigeon pea (toor dal/arhar dal) soaked 2 tablespoons Split Bengal gram (chana dal) soaked 1 tablespoon Split red lentil (masoor dal), soaked 2 tablespoons Split green gram skinless (dhuli moong dal),soaked 1 1/2 teaspoons Rasam powder 1/4 teaspoon Turmeric powder 1 1/2 tablespoons Tamarind paste 1/4 teaspoon Asafoetida to taste Salt 2 tablespoons Fresh coriander leaves, chopped 2 tablespoons Ghee 1 teaspoon Mustard seeds 2 tablespoons Peanuts 2 Dried red chillies, broken 10-12 Curry leaves Method Drain and pressure cook tuvar dal, chana dal, masoor dal and moong dal with 2-3 cups water, turmeric powder and cook under pressure till 2-3 whistles are given out. Strain the water from the dals. Pour the dal water into a deep non stick pan. Add tamarind paste, asafoetida, rasam powder and mix. Add salt and cook till the raw flavours disappear. Add cooked dals and mix. Add coriander leaves, cover and cook on low heat for 2-3 minutes. Heat ghee in a small non stick pan. Add mustard seeds, when they splutter, add peanuts and sauté for 2-3 minutes. Add dried chillies and curry leaves and mix.Add the tempering to the pan and cover immediately to trap the flavours. Serve hot. #Asafoetida #Curry leaves #Ghee #Mustard seeds #Peanuts #Rasam powder #Salt #Split Bengal gram (chana dal) #Split pigeon pea (toor dal/arhar dal) #Tamarind paste #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article