Paruppu Rasam
Ingredients
- Tomatoes - 2 medium quartered
- Pigeon peas/Toor dal - 1/4 cup
- Rasam powder - 2 tsp
- Tamarind - 1 small lemon size ball
- Turmeric powder - a pinch
- Red chilly powder - 1/2 tsp
- Jaggery - a small piece
- Salt - to taste
- Coriander leaves - to garnish
To temper
- Ghee - 2 tsp
- Mustard - 1/2 tsp
- Jeera/Cumin seeds - 1/2 tsp
- Red chillies - 1 halved
- Asafoetida - 1/2 tsp
- Curry leaves - few
Instructions
- Pressure cook the pigeon peas/toor dal with 1/2 cup water and a pinch of turmeric powder. Add 1 cup water to dal and mash well.
- Soak the tamarind in 1 cup water and extract the pulp.
- In a vessel, add tamarind water, tomato, rasam powder, red chilly powder, jaggery and salt. Mix well and bring to boil. Boil for 3-4 minutes.
- Add the cooked dal to the rasam and simmer till the rasam becomes frothy. Remove from heat.
- In a tadka pan, heat ghee. Add mustard seeds and when it splutters add jeera, red chillies, asafoetida, curry leaves and pour into the rasam. Garnish with fresh coriander leaves.