| By : Mahabir Prasad ( Posted on :18 Jan, 2006 ) | Total Views : 380 | Previous | Next |
Ingredients: ( Serves : 4)
1/4th cup Thur daal
1 tomato (finely chopped)
1/2tsp. garlic paste
1/2tsp. tamarind puree
salt to taste
1tsp Rasam Masala
1/2tsp. black mustard seeds
Red chili powder to taste
2 dry whole red chilies
A pinch of Asafetida
1tbsp. oil
Few curry leaves
Preperation :
Pick & wash the daal.
Pressure cook the daal with enough water and set aside.
Take 3/4th cup water in a bowl and add tomatoes, tamarind puree, salt, chili powder and garlic paste and mix well.
Now in a deep pan boil the above mixture for about 10 minutes.
Add the cooked daal to the curry and bring to boil.
Now add rasam powder and mix well.
Heat oil in another pan and add mustard seeds, dry chilies, asfetedia and curry leaves. Fry till mustard seeds start to splutter and chillies turn brown.
Add it to the Rasam .
Serve hot with rice.
Note : For tamarind Puree : Break off tamarind from the block, and soak it in twice its volume of very hot water for a couple of hours. Now, squeeze the pulp well or press it through a sieve with a wooden spoon to get out the puree.
