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toovar water ghee black mustard seeds hot red tomatoes fresh ginger ground coriander tamarind concentrate turmeric ground cumin asafetida powder serrano cilantro sprigs
Viewed: 28 - Published at: 9 years agoIngredients
- 5 tablespoons picked-over split skinned toovar dal (a variety of pigeon pea, usually descibed as as yellow lentils)
- 4 cups water
- 1 1/2 tablespoons ghee
- 1 1/2 teaspoons black mustard seeds
- 1 fresh hot red chile such as serrano or Thai, halved lengthwise
- 1 1/2 pounds plum tomatoes, seeded and chopped
- 2 tablespoons finely chopped peeled fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon tamarind concentrate
- 3/4 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon asafetida powder
- 3 fresh hot green chiles such as serrano or Thai, halved lengthwise
- fresh cilantro sprigs
Method
- Wash dal in several changes of water until water runs clear and drain well in a sieve.
- Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
- Heat ghee in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop.
- Add 1 1/2 cups water and remaining ingredients (but not dal paste).
- Bring to a boil and simmer, stirring occasionally, until tomatoes are softened, 6 to 8 minutes.
- Add dal paste and remaining cup water, stirring to incorporate.
- Bring rasam to a boil, stirring occasionally, and season with salt.
