Ordinary Rasam

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Ordinary Rasam Ingredients

3 tb Red gram dal (pigeon peas;	Coriander leaves; to garnish
1 c Water	FOR TEMPERING
2 Tomatoes; diced	2 ts Ghee
A lemon-sized piece of	1 ts Brown mustard seeds
1/2 ts Asafoetida powder	1/2 ts Cumin seeds
2 ts Rasam powder	1 Red chili; halved
Salt; to taste	A few curry leaves
2 1/2 c Water (extra)

Instructions for Ordinary Rasam

Wash red gram dal well. Drain. Place in a a heavy saucepan. Cover with 1 cuo water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat and simmer dal gently for 1 1/2 hours. Stir several times during the last 30 minutes of cooking. Set dal aside without draining. Dice the tomatoes. Place in a heavy saucepan with the tamarind pulp, asafoetida powder, rasam powder, and salt to taste. Add 1 cup water. Crush the contents of the pan together. Simmer for about 15 minutes. Add the undrained cooked dal and the remaining 1 1/2 cups water to the rasam. Bring to the boil. Tempering: Heat 2 teaspoons ghee in a heavy frying pan or skillet. Add the mustard seeds, cumin seeds, halved red chilli, and a few curry leaves. When the mustard seeds splutter, add this mixture to the rasam. Garnish the rasam with chopped coriander leaves. Serve hot. From: Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary on Jul 31, 1997

Main Ingredient: Cuisine: Indian

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