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Recipe > Rasam-milagutani soup

3 tablespoons red gram dal (toor dal) - cleaned & rinsed
1 cup of water
2 tomatoes - diced
A lemon-sized piece of tamarind pulp
1/2 teaspoon asafoetida powder
2 teaspoons rasam powder
Salt to taste
2 1/2 cups water (extra)
Coriander leaves to garnish
For Tempering:
2 teaspoons ghee
1 teaspoon brown mustard seeds
1/2 teaspoon cumin seeds
1 red chilli, halved
A few curry leaves



  1. Wash the red gram dal well and drain it.
  2. Place a heavy saucepan.
  3. Cover with 1 cup of water and bring it to a boil.
  4. When boiling, cover pan with a lid, leaving it slightly ajar.
  5. Lower the heat and simmer dal gently for 11/2 hours.
  6. Stir several times during the last 30 minutes of cooking.
  7. Set the dal aside without draining.
  8. Or the easier way is to pressure cook it in 10 minutes' time.
  9. Dice the tomatoes.
  10. Place in a heavy saucepan with the tamarind pulp, asafoetida powder, rasam powder, and salt to taste.
  11. Add 1 of cup water.
  12. Crush the contents of the pan together.
  13. Simmer for about 15 minutes.
  14. Add the cooked dal with water and the remaining 1 1/2 cups of water to the rasam. Bring to a boil.
  15. Tempering:
    Heat 2 teaspoons of ghee in a heavy frying pan or skillet. Add the mustard seeds, cumin seeds, halved red chilli, and a few curry leaves. When the mustard seeds splutter, add this mixture to the rasam. Garnish the rasam with chopped coriander leaves and serve hot.

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