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Ingredients:
( Serves : 4)
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1/4th cup Thur daal
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1 tomato (finely chopped)
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1/2tsp. garlic paste
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1/2tsp. tamarind puree
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salt to taste
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1tsp
Rasam Masala
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1/2tsp. black mustard seeds
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Red chili powder to taste
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2 dry whole red chilies
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A pinch of Asafetida
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1tbsp. oil
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Few curry leaves
Preperation :
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Pick & wash the daal.
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Pressure cook the daal with enough water and set
aside.
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Take 3/4th cup water in a bowl and add tomatoes,
tamarind puree, salt, chili powder and garlic paste and mix well.
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Now in a deep pan boil the above mixture
for about 10 minutes.
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Add the cooked daal to the curry and bring to
boil.
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Now add rasam powder and mix well.
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Heat oil in another pan and add mustard seeds,
dry chilies, asfetedia and curry leaves. Fry till mustard seeds start to
splutter and chillies turn brown.
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Add it to the Rasam .
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Serve hot with rice.
Note :
For tamarind Puree : Break off
tamarind from the block, and soak it in twice its volume of very hot water for
a couple of hours. Now, squeeze the pulp well or press it through a sieve with
a wooden spoon to get out the puree.
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