Preparation Time : 20 min
Cooking Time : 15 min
Soak Time : 30 min
Serves : 4
Ingredients :
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English Name For Ingredients
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Hindi Names For Ingredients
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Quantity
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Tomatoes
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टमाटर
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2 Large
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Toor Daal
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तूर दाल
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3/4 Cup
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Turmeric Powder
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हल्दी पाउडर
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1/4 tbsp
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Water
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पानी
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1.5 Cup
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Salt
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नमक
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To taste
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For the Masala :
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Grated Coconut
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किसा हुआ नारियल
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1 tbsp
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Cumin Seeds
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जीरा
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1/4 tbsp
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Fenugreek Seeds
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मेथी के बीज
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1/4 tbsp
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Coriander Seeds
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धनिया के बीज
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2 tbsp
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Dry Red Chillies
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सूखी लाल मिर्च
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3
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Black Pepper
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कालीमिर्च
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1/4 tbsp
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Jaggery
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गुड
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1/2 tbsp
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Tamarind
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इमली
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Size of one chickpea
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Oil
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तेल
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1 tbsp
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For Seasoning :
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Ghee or Oil
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घी/तेल
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1 tbsp
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Mustard Seeds
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सरसों के बीज
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1/2 tbsp
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Curry Leaves
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करी पत्ते
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Few
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Asafoetida
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हींग
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A Pinch
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Coriander Leaves Chopped
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हरा धनिया
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For garnishing
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Preparation :
- Soak toor daal for half an hour and wash well. In a cooker boil toor daal, whole tomatoes, salt and turmeric powder taking two whistles. Mash this well and keep aside.
- Prepare the masala for the rasam for that you need to roast the spices using oil. Heat a frying pan in a low flame and drizzle oil.
- Add coriander seeds, cumin seeds, fenugreek seeds, black pepper one by one and saute. Add dry chillies and grated coconut and roast for few more minutes.
- Turn off the flame and allow it to cool. Blend all the roasted ingredients along with jaggery and tamarind to a fine paste.
- Transfer the mashed toor daal and tomatoes in to a vessel and heat in a medium flame. Add the grounded paste in it and stir once.
- Also add required quantity of salt and take two boils. Meanwhile prepare for seasoning. Heat a frying pan and add oil.
- When it is heated add mustard seeds, once it starts crackling add curry leaves and asafoetida. Add this tempering to the rasam and garnish with chopped coriander leaves.
- serve hot rasam along with rice, if required with a dollop of ghee.
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