Ingredients:
Red Gram Dal / Thuar Dal – 10 tbsp
Rasam Powder – 2 tbsp
Tomato – 1 (finely chop it and crush it with hands)
Lemon (medium size) – 1 (extract juice from lemon)
Garlic Pods / Poondu – 5
Coriander Leaves – few
Curry Leaves – a few
Asafoetodia – 2 tsp
Cumin Seeds – 1 tsp
Salt – to taste
Cooking Oil – 1 tbsp
Service For: 3 People
Cooking Time: 10 minutes
Cooking Instructions:
Put the dhal in the pressure cooker with required amount of water and let it cook well so that the dhal should be well mashed.
Heat oil in a deep pan and sauté it with cumin seeds and add cooked dhal, rasam powder, crushed tomato, garlic pods, curry leaves, coriander leaves, asafoetodia, salt, and a cup of water in it and bring it to boil. Now switch off the cooker and let it cool for about 5 minutes. Now add lemon juice to it. Note that you should not add lemon juice while rasam is boiling or while rasam is hot or as soon as you switch off the stove.
Red Gram Dal / Thuar Dal – 10 tbsp
Rasam Powder – 2 tbsp
Tomato – 1 (finely chop it and crush it with hands)
Lemon (medium size) – 1 (extract juice from lemon)
Garlic Pods / Poondu – 5
Coriander Leaves – few
Curry Leaves – a few
Asafoetodia – 2 tsp
Cumin Seeds – 1 tsp
Salt – to taste
Cooking Oil – 1 tbsp
Service For: 3 People
Cooking Time: 10 minutes
Cooking Instructions:
Put the dhal in the pressure cooker with required amount of water and let it cook well so that the dhal should be well mashed.
Heat oil in a deep pan and sauté it with cumin seeds and add cooked dhal, rasam powder, crushed tomato, garlic pods, curry leaves, coriander leaves, asafoetodia, salt, and a cup of water in it and bring it to boil. Now switch off the cooker and let it cool for about 5 minutes. Now add lemon juice to it. Note that you should not add lemon juice while rasam is boiling or while rasam is hot or as soon as you switch off the stove.
Comments