Generally I prepare tomato rasam in the lunch menu and sambar some times.. This time using pressure cooked toordal and squeezed tomato rasam prepared this dal rasam. Yes..It is a combination of two varieties. This Recipe is simple to make yet delicious too.Try this version next time and enjoy. Also serve rasam hot with rice..
I have already postedsome rasam recipes.please check here.
kattu charu
coconut milk sambar
radish sambar
chickpea sambar
PACHHI PULUSU
sambar
PAPPU CHARU
raw mango rasam
south indian hotel style sambar
okra rasam
tamarind rasam
tomato rasam
gummadi kaya pulusu
CATEGORY- Rasam |spicy lentil soup |Tomato dal rasam |Spicy lentil soup for rice
PREPARATION TIME- 20 MINUTES
COOKING TIME- 10 MINUTES
Toor dal (kandi pappu) – 1/2 cup
Tomato – 2 big
Tamarind/chinta pandu – Small gooseberry size
Red chili powder-1 teaspoon
Rasam Powder - 1 teaspoon
Turmeric powder – 1/4 teaspoon
Turmeric powder – 1/4 teaspoon
Coriander powder-1/2 teaspoon
Coriander leaves – few
Salt – 1 teaspoon
To Season | For Tadka | Popu
Oil – 2-3 teaspoon
Mustard seeds – 1 teaspoon
Coriander leaves – few
Salt – 1 teaspoon
To Season | For Tadka | Popu
Oil – 2-3 teaspoon
Mustard seeds – 1 teaspoon
cumin seeds-1 teaspoon
red chili-4-5
Garlic cloves – 3 nos
Curry leaves – few
HOW TO COOK
Pressure cook Toor dal using 1 cup of water by adding 1/4 teaspoon of turmeric powder and 2 pinches of salt for 3 whistles. Once the pressure is released, mash the cooked dal and keep it aside.
Soak tamarind for 10 minutes and extract tamarind juice from it. In a bowl, add chopped tomatoes and boil for 10 minutes or until mushy.. Let it cool,then squeeze the tomato rasam.
In a vessel pour oil. Throw the ingredients one by one which gives under "To Season" + turmeric powder. Add the cooked dal and tomato rasam..After 3 minutes add in tamarind mixture and some water for desired consistency. Then, add rasam powder,chili powder,coriander powder and salt.Mix well and boil for three more minutes.
MAHAS NOTES
You can replace oil with Ghee for best Taste.
Serve hot always..
You can add finely chopped tomatoes in tadka instead of making rasam..
Curry leaves – few
Pressure cook Toor dal using 1 cup of water by adding 1/4 teaspoon of turmeric powder and 2 pinches of salt for 3 whistles. Once the pressure is released, mash the cooked dal and keep it aside.
Soak tamarind for 10 minutes and extract tamarind juice from it. In a bowl, add chopped tomatoes and boil for 10 minutes or until mushy.. Let it cool,then squeeze the tomato rasam.
In a vessel pour oil. Throw the ingredients one by one which gives under "To Season" + turmeric powder. Add the cooked dal and tomato rasam..After 3 minutes add in tamarind mixture and some water for desired consistency. Then, add rasam powder,chili powder,coriander powder and salt.Mix well and boil for three more minutes.
Turn off and add coriander leaves.While serving rasam, mix well and serve because dal will settle at the bottom of the vessel.
MAHAS NOTES
You can replace oil with Ghee for best Taste.
Serve hot always..
You can add finely chopped tomatoes in tadka instead of making rasam..
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