Ordinary Rasam

Serving Size : 4
Ingredients

for prepare Ordinary Rasam

:

Amount	Measure	Ingredient - Preparation Method
3	tablespoons	red gram dal - (pigeon peas, toor d
picked over & washed ordinary rasam
1	cup	water
2		tomatoes - diced
a lemon-sized piece of tamarind pulp ordinary rasam
1/2	teaspoon	asafetida powder
2	teaspoons	rasam powder
salt to taste ordinary rasam
2 1/2	cups	water - (extra)
coriander leaves to garnish FOR TEMPERING ordinary rasam
2	teaspoons	ghee
1	teaspoon	brown mustard seeds
1/2	teaspoon	cumin seeds
1		red chile - halved

Wash red gram dal well. Drain. Place in 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, asafetida 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 teaspoons ghee in a heavy frying pan or skillet. Add the mustard seeds, cumin seeds, halved red chile powder, and a few curry leaves. When the mustard seeds splutter, add this mixture to the rasam. Garnish the rasam with chopped coriander leaves. Serve hot.

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