Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
- 1 cup tamarind water
- 2 tomatoes, pureed
- 50 grams kulith dal (horse gram)
- 1 teaspoon turmeric powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon roasted coriander powder
- 1/4 teaspoon asafoetida
- 1/2 teaspoon black pepper powder
- Salt, to taste
- Red chilli powder, as needed
- 5 sprigs coriander leaves, chopped (for garnish)
- 1 tablespoon ghee (for tempering)
- 3 cloves garlic
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 10 minutes
Serves: 3-4
Instructions
- Soak the Kulith Dal: Soak the kulith dal for 5 to 6 hours.
- Cook the Dal: In a pressure cooker, add the soaked dal with enough water. Close the lid and cook for 3 to 4 whistles. Lower the flame and continue cooking for an additional 15 minutes. Turn off the heat and allow the pressure to release naturally.
- Prepare Tamarind Water & Tomato Puree: While the dal is cooking, prepare the tamarind water and set it aside. Puree the tomatoes and set aside as well.
- Cook the Rasam: In a saucepan, combine the cooked dal, tamarind water, and tomato puree. Stir in the turmeric powder, roasted cumin powder, roasted coriander powder, asafoetida, and black pepper powder. Add salt to taste. Mix everything well and let it cook on medium heat for 5-8 minutes.
- Prepare the Tempering: In a small pan, heat ghee and add mustard seeds. Once the seeds begin to splutter, add the garlic and cook for 20 seconds. Then, add the curry leaves and turn off the heat.
- Combine & Serve: Once the rasam is cooked, add the tempering to the rasam and stir. Garnish with chopped coriander leaves and serve hot.
Serving Suggestion: Serve your Kollu Rasam with a side of Beetroot Thoran and steamed rice for a complete meal.
Enjoy this protein-packed, flavorful rasam!
