Piping hot rasam!
This rasam is the perfect curry when it’s pouring buckets outside!
| Servings |
| 2people |
|
|
Ingredients
- 1/2cup thoor dal
- 1tbsp urad dal
- 1tsp Bengal gram
- 1tsp pepper
- 3 Red chilies
- Hing
- Salt as per taste
- 1/2tsp Jeera
- 1 tomato
- 1tsp Sunflower Oil
- 1/2tsp ghee
- Curry Leaves
Instructions
- Rinse the thoor dal well.
- Put the dal in a pressure cooker, pour three cups of water and a pinch of turmeric and cook until the pressure cooker whistles three times.
- Roast the urad dal, hing, Bengal gram, red chilies and pepper in the oil until they turn golden brown.
- Allow the mixture to cool and stir in the jeera.
- Once it’s cooled, grind the mixture to a smooth paste in a grinder.
- Once the thoor dal is cooked, Pour two cups of water into it and add the tomatoes and a pinch of salt to it.
- Cook this mixture for five minutes.
- Stir in the ground paste.
- Cook for five minutes on a low flame.
- In another pan, fry the mustard and curry leaves in the ghee.
- Add the mustard and curry leaves to the rasam.
- Serve hot!
Recipe Notes
