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 bowlfuls without batting an eyelid.
- 2 tablespoons moong dal or tuvar dal
- 1 medium sized tomato, diced
- 1/4 teaspoon tamarind paste
- 1/2 teaspoon turmeric powder
- 2 tablespoon rasam powder, I prefer the MTR brand
- 2 green chilies, slit lengthwise
- 2 tablespoons powdered jaggery
- 2 cups water
- salt to taste
- finely chopped cilantro / coriander leaves for garnishing
- For the tempering / tadka
- 1/2 tsp ghee
- 1 tsp mustard seeds
- 1 sprig of curry leaves or kadipatta, kadipatta
- 3-4 cloves crushed garlic
- 1/2 tsp urad dal, rinsed
- a pinch of asafetida, 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
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.