- Wash the red gram dal well and drain
it.
- Place a heavy saucepan.
- Cover with 1 cup of water and bring
it to a boil.
- When boiling, cover pan with a lid,
leaving it slightly ajar.
- Lower the heat and simmer dal gently
for 11/2 hours.
- Stir several times during the last
30 minutes of cooking.
- Set the dal aside without draining.
- Or the easier way is to pressure
cook it in 10 minutes' time.
- Dice the tomatoes.
- Place in a heavy saucepan with the
tamarind pulp, asafoetida powder, rasam powder, and salt to taste.
- Add 1 of cup water.
- Crush the contents of the pan
together.
- Simmer for about 15 minutes.
- Add the cooked dal with water and
the remaining 1 1/2 cups of water to the rasam. Bring to a boil.
- 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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