I will be sharing a simple & humble rasam recipe with you. This is a very aromatic & flavorful rasam. I bet you guys will like it. Try it to believe :D
Preparation Time: 10 mins
Cooking Time: 40-50 mins (including the lentils cooking time)
Methi leaves | Fenugreek leaves: About 1/4th cup tightly packed
Tomatoes: 2 nos, medium sized or 1 no, large
Garlic cloves: 2-3 large or about 2 tsp roughly chopped
Green chili: 1 no, sliced
Curry leaves: 3-4 nos, torn
Thick tamarind extract : 1/2 tsp, refer notes
Rasam Powder: 2 tsp
Salt: As needed
Toor dal | Pigeon pea lentils: a fistful
Turmeric: 1/4 tsp
Cooking Oil: 2 tsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Turmeric: a pinch
Wash the pigeon pea lentils thoroughly in water. Add about 1/2 inch water on top of it, add the turmeric. Pressure cook the pigeon pea lentils for 3-4 whistles or for about 25 mins, until the lentils are soft & mushy.
Let the cooker cool.
Meantime, finely chopped the fenugreek leaves, and tomatoes.
Heat oil in a sauce pan. When oil is hot, throw in the mustard seeds, cumin seeds and curry leaves. When leaves wilt & seeds crackle, add the garlic & green chili. Saute till the garlic turns golden brown.
Throw in the finely chopped fenugreek leaves & saute till the leaves are cooked. This might take about 3-4 mins.
Throw in the chopped tomato & saute till the tomatoes are soft & mushy. Add the turmeric powder, tamarind extract, salt, rasam powder & about 2 cups of water. Boil it on a medium heat.
Mash the cooked lentils well and add the mashed dal to the rasam. Boil for a good 15 mins on medium heat.
Turn off the heat & serve the rasam hot with steamed rice and a side dish or fritters/papad.
- Adjust the tamarind extract according to the sourness needed. If you are using very sour tomatoes, you might not even need the tamarind.
- You could use store bought rasam powder to make this too. I personally prefer MTR rasam powder. (No, I am not sponsored to say this)