Every trip that I make to India I bring back memories and lots of recipes from anyone who is willing to share it with me. For this recipe of Rasam I didn’t have to go too far..actually not far at all. Surprise surprise!! I got it from my mom. My mom continues to amaze me in more ways than one..She is not fond of cooking but she can come up with some amazing recipes without referring to any books..this is one such recipe..This is undoubtedly the best rasam I have had – it has a nice tangy flavor and I can gulp down bowlful’s without batting an eyelid.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Inactive Time: 10 minutes
Total Time: 25 minutes
Serving size: 1/4 of a recipe (6.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
PER SERVING: 66.82 calories; Calories from Fat: 6.52; Total Fat: 0.77g; Saturated Fat: 0.34g; Cholesterol: 1.27 mg; Sodium:246.69mg; Potassium: 207.75mg; Total Carbs: 13.47mg;Fiber:1.42g;Sugar:9.03g;Protein:1.91g
[Note: Rasam powder was not included in the recipe nutrition data, since MTR didn’t list it in their package]
- 2 tablespoon moong dal or tuvar dal
- 1 medium sized tomato,diced
- 1/4 teaspoon tamarind paste
- 1/2 teaspoon turmeric
- 2 tablespoon rasam powder (I prefer the MTR brand)
- 2 green chillies, slit lengthwise
- 1 piece jaggery / gur [ I get jaggery as pieces from the Indian store but if you get in any other form then this would roughly amount to 2 tablespoons of crushed jaggery]
- 2 cups of water
- salt to taste
- coriander leaves for garnishing
For the tempering / tadka
- 1/2 tsp ghee
- 1 tsp mustard seeds
- 1 sprig curry leaves (kadipatta)
- 3-4 cloves crushed garlic
- 1/2 tsp urad dal, rinsed
- a pinch of asofetida (hing)
- In a pressure cooker add dal, diced tomatoes, tamarind paste,turmeric powder,jaggery, rasam powder and 2 cups of water on medium heat and cook till the dal gets done (in my case I wait for the vent / whistle to go off 3-4 times to make sure the dal is cooked).
- Take it off heat and let the cooker cool down before you open the cover.
- Meanwhile, get your tempering / tadka ready.
- Heat the kadhai / wok on medium heat and add ghee. When hot, add mustard seeds and when they start spluttering add the rest of the ingredients and let it simmer for 10 seconds.
- Add the boiled dal mixture to the tadka in the kadhai and mix well. Simmer for 5-10 minutes.
- Garnish with coriander leaves and serve hot with rice