*  Exported from  MasterCook  *

                              Ordinary Rasam

Recipe By     : Chandra Padmanabhan
Serving Size  : 4    Preparation Time :0:30
Categories    : Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tb            Red gram dal (toor dal) --
                        - picked over & rinsed
   1      c             Water
   2                    Tomatoes -- diced
   1                    Tamarind pulp --
                        - lemon sized piece
     1/2  ts            Asafoetida powder
   2      ts            Rasam powder
                        Salt -- to taste
   2 1/2  c             Additional water
                        Cilantro leaves -- for garnish
                        For Tempering:
   2      ts            Ghee
   1      ts            Brown mustard seeds
     1/2  ts            Cumin seeds
   1                    Red chili -- halved
                        Curry leaves -- a few

Wash red gram dal well. Drain. Place in a a heavy saucepan. Cover
with 1 cup 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 ts 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 sputter, add this mixture to the rasam.

Garnish the rasam with chopped coriander leaves. Serve hot.

Recipe FROM: Dakshin, Vegetarian Cuisine From South India


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