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Ingredients:
Tur Dhal 1 1/2 Cup (Pressure Cook till soft & keep aside- Open Cooker when it has cooled down & strain away the Dhal Water & keep for the Rasam. You could use the Dhal for Sambar or for any other Preparation of your's).
Tamarind as big as a lime size ball (soak in 2 cups warm water & extract the pulp & keep aside);
Salt to Taste;
Tomatoes 2 (medium size) chopped & kept;
Asafetida Powder - 1/4 tspn;
Rasam Powder 1 Tbspn.
Seasoning Ingredients required:
2 tspns. Oil;
2 Red Chillies;
Mustard Seeds 1/2 tspn;
Curry Leaves few;
Jeera Seeds 1/4 tspn.
For Garnishing: Chopped Corriander leaves 1 tbspn.
Method:
In a vessel add the Tamarind Water (extract), Chopped Tomatoes, Asafotedia Pwd., Salt, Rasam Pwd. &
1 to 2 Glasses of water, mix well & place on fire, let it bubble nicely till the raw tamarind smell goes away. Now add the Dhal Water & if necessary another 2 glasses of water & bring to a boil, it will froth up. Remove from fire & keep aside. Fry your seasoning ingredients & pour over the Rasam. Garnish with chopped Corriander leaves. Serve Hot with Plain Rice, Pappads.
� Malini's Kitchen - Printed from www.infolanka.com/recipes
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