Toor Dhal/Parippu: ¼ cup
Tamarind: Lemon sized
Garlic cloves: 6-8 cloves
Rasam Powder: 3tbsp
Turmeric Powder: 1tsp
Coriander leaves Chopped: few
Coconut Oil: 2tbsp
Mustard seeds: few
Fenu Greek seeds: few
Curry leaves: few
Dry Red Chilli: 3
Method Of Preparation
Soak the tamarind in 1 cup water and take the extract. Keep this aside.
In a pressure cooker add washed lentils/toor dhal and 2 cups water. Keep on flame and wait for 3 whistles. Switch off the flame and wait for the pressure to release.
Open the lid and add chopped tomato, garlic, salt, turmeric powder, Rasam powder and tamarind extract. Then add 4 cups water. Close with the lid and keep on the flame.
Wait for 3 whistles more and switch off the flame. When the pressure releases open the lid and add chopped coriander leaves.
Heat oil in a pan and splutter mustard seeds, fenu greek seeds. Then add red chilli and curry leaves.
Add this to the prepared rasam.
Serve hot with Rice.
Note: You can strain the rasam and take have a cup of it after meal. It helps in digestion.