Rasam

Ingredients list for Rasam

• 4 tablespoons Split Pigeon Pea soaked
• ¾ teaspoon Turmeric powder
• 1½ teaspoons Rasam masala powder
• ¼ teaspoon Asafoetida
• ¼ teaspoon Black pepper powder
• 2½ tablespoons Tamarind pulp
• 2 medium Tomatoes chopped
• to taste Salt
• 4 tablespoons Freshly chopped coriander leaves
• For Tempering
• 2 tablespoons Ghee
• ½ teaspoon Mustard seeds
• a pinch Asafoetida
• 5-6 Curry leaves

Method

1. Pressure cook the pigeon peas in 4 cups water with half the turmeric powder till 4-5 whistles.
2. Heat some water in a non-stick pan. Add remaining turmeric powder, rasam masala powder, asafoetida, pepper powder, tamarind pulp and tomatoes, mix well and bring to a boil.
3. Reduce heat and cook till the liquid becomes half the volume. Mash the cooked dal and strain the water.
4. Add the strained dal water to the tamarind mixture along with salt and chopped coriander and mix well.
5. For tempering, heat ghee in a non-stick tempering pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves and switch off heat.
6. Add the tempering to the rasam, mix well and cook on medium heat for 4-5 minutes.
7. Serve hot with steamed rice.