Daali/Daal Rasam ( Lentil sauce in rasam style)  

Posted by Foodie in

This is one of the quick rasam recipes. If I come back late from work and dont have the energy to make any 'masala randayi', I make daali rasam with rice and some vegetable upkari. I do not use tomatoes for this rasam, but if you wish, you can add half a tomato. I made this at night and so the picture has a little glare.

What you will need:
1/2 cup toor dal(split yellow peas)
3 green chillies
a bunch of coriander leaves
tamarind - about the size of a lime ( soak in water and extract the juice)
or 1 tsp tamarind paste
4 tsp ghee/clarified butter
1 tsp mustard leaves
2 strands of curry leaves
salt to taste

2 tsp rasam powder
Fry in oil and grind the following into powder:
1/2 tsp fenugreek seeds ( methi seeds)
1 tsp jeera ( cumin seeds)
12 peppercorns
1 tbsp coriander seeds
1/2 tsp turmeric powder
1/4 tsp hing (asafoetida)
1 tbsp toor dal
4 dried red chillies

How to prepare:
Wash and cook the toor dal along with green chillies in a pressure cooker.
Mash the toor dal well. Then add salt,tamarind juice/paste and chopped coriander leaves. Add the rasam powder and bring the dal to a boil. Keep aside. Heat ghee in a small pan and add mustard seeds. When the mustard seeds crackle, add the curry leaves and then pour it over the dal.
Serve hot with rice.

This entry was posted on Saturday, February 7, 2009 at Saturday, February 07, 2009 and is filed under . You can follow any responses to this entry through the comments feed .


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