Tuesday, February 23, 2010

Tomato & Toor Dal Rasam

  1. Toor Dal 1/4 cup
  2. Tomato - 3 chopped
  3. Tamarind - 1/2 of a lime sized ball
  4. Rasam powder - 2 tsp
  5. Dry red chillies -4 crushed
  6. Garlic - 6 cloves crushed
  7. Cumin - 1/4 tsp crushed
  8. Black papper - 1 tsp crushed coarsly
  9. Jaggery (optional) 1/2 Teaspoon
  10. Salt To taste
  11. Mustard seeds 1 Teaspoon
  12. Asafoetida powder 1/2 Teaspoon
  13. curry leaves - 2 springs
  14. Cilantro - 4 tbsp chopped
Method :

Pressure cook the dal with 2 cups of water until it is cooked to a paste.
Open the cooker and mash the dal with the water.
Add 3 more cups of water and chopped tomatoes and rasam powder and bring to a boil.
Simmer on medium flame until the tomatoes are cooked well.
Add in the Tamarind ,salt and sugar to taste.
Heat 2 tbsp of oil in a small frying pan and add the mustard seeds.
Add the curry leaves and the crushed dry chilly,garlic,pepper,cumin and asafotida/hing and stir fry for 2 minutes.
Add this mixture to the tomato/dal mix and stir well.
Bring to a simmer.
Turn the flame off and garnish with coriander leaves.
Keep covered for 30 minutes for flavors to blend.

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