Rasam is very famous and common south Indian recipe which is adopted all over India. South Indian food is incomplete without a rasam. Lentil Rasam (goddu rasam) is very easy to cook recipe. Tamarind juice is a main ingredient in a rasam recipe. You an also make Rasam powder (See also How to make Rasam Powder) at home and use it to make a lentil resume to make it more tasty and yummy.
– 1 1/2 tablespoon pigeon peas (tuvar/arhar dal)
– 1 small lime-sized ball of tamarind
– 2 tablespoon rasam powder
– 1/2 tablespoon asafetida powder (hing)
– Salt to taste
– 2 tablespoon ghee
– 1 tablespoon mustard seeds
– 2 dried halved red chillies
– 1 spring curry leaves
How To Cook?
1. Properly wash a tuvar/arhar dal and soak it in a 1/2 cup water for at least 30 minutes.
2. Drain and grind to a smooth consistency, slowly adding 1/2 tablespoon water to it.
3. Now, soak a tamarind in 2 1/2 cups water for 10 minutes and extract a juice and discard its pulp.
4. Then combine tamarind juice with rasam powder, asafetida powder and salt in a frying pan.
5. Boil it over LOW heat for 10 minutes till the raw aroma of tamarind disappears.
6. Now, Mix dal paste with 1 1/2 cups water and add it to a rasam. Again, boil it for 3 to 5 minutes, stirring infrequently, till rasam froths up. Then remove it from a heat.
7. Now, take a small pan and heat ghee for tempering over moderate heat.
8. Then, add remaining Ingredients for tempering in the given order.When mustard seeds splutter, stir contents of pan into rasam.
9. Serve hot lentil rasam with plain rice and some spicy pickle.
Soaking Time: 30 Minutes
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes