Monday, January 24, 2011

Paruppu / Dal Rasam

  • 1/2 cup Toor dal
  • 1 Tomato
  • 1 marble size Tamarind
  • 1 clove Garlic
  • 4 Curry leaves
  • 1 tbsp Coriander leaves
  • 1 tbsp rasam powder
  • 1/2 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1 Dry red chilly
  • 1 pinch Asafoetida
  • Salt to taste

  1. Pressure cook the toor dal with enough water for 3 whistles.
  2. Cool the dal and put in a blender and blend well.
  3. Place tamarind in a bowl and microwave with little water, cool and remove the extract.
  4. Chop tomatoes and microwave till soft.
  5. Now in a bowl add these tomatoes, tamarind extract, curry leaves, crushed garlic and coriander leaves.
  6. Now squeeze them all together.
  7. Add the blended dal and adjust the water to dilute it. Add salt and mix well.
  8. Now heat a kadai or wok, add oil, when hot add mustards, when they splutter add the red chilly and asafoetida.
  9. Now pour the dal mixture to it and allow to cook. Add rasam powder and mix well.
  10. Just when the froth forms on the surface switch off the stove and transfer to a bowl. Cover it with a lid.
  11. Serve with rice or can be had like a soup.

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