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Back home in India, Rasam is a must have in our daily lunch menu. After coming to US I do not make it quite often as it has to be featured in a South Indian Kitchen. The goodness of rasam / chaaru cannot be forgotten. It is a comforting soup which aids in digestion and regulates metabolism. Kavin loves rasam and so I make it very often. This paruppu rasam is a simple recipe and his favorite with ghee. As in many (okay, most) of my recipes I have used my favorite kitchen gadget, the pressure cooker.
Ingredients:
Toor dhal / split pigeon peas - 1/3 cup
Garlic - 2 cloves
Tomato - 1 - medium sized - cut into half
Olive oil / Castor oil - 1/2 tsp
Turmeric powder - 1/4 tsp
Tamarind - size of half a lime - Soak in 1 cup of water and extract juice
Rasam powder - 1 tsp - 1 1/4 tsp
Salt - to taste
Tempering:
Olive oil / Ghee - 1 tsp
Mustard seeds - a pinch
Cumin seeds - a pinch
Curry leaves - a few
Method:
Wash and soak toor dhal for 30 minutes. Cook the dhal and garlic, tomato, oil, salt, turmeric powder with 3 times water until it is fully cooked and turns mushy when pressed with a ladle. I used my pressure cooker to cook for 3 whistles. When done, drain the water and reserve. Mash the dhal, garlic and tomato with the back of a wooden spoon or ladle until fully mashed. Return the reserved liquid back to the pan and add the tamarind extract and rasam powder. The rasam should be watery at this stage. Add half to one cup of water until desired consistency is reached. Do a taste check for salt and spice (from rasam powder) and allow it to boil in medium heat. When it comes to a boil, reduce the heat to simmer and continue to heat for a couple of minutes. Remove from heat. In another small pan heat ghee and add the ingredients for tempering viz. mustard seeds, cumin seeds and curry leaves. When the curry leaves splutters pour the tempering over the rasam. Serve steaming hot with steamed rice or as a soup before meal.
Toor dhal / split pigeon peas - 1/3 cup
Garlic - 2 cloves
Tomato - 1 - medium sized - cut into half
Olive oil / Castor oil - 1/2 tsp
Turmeric powder - 1/4 tsp
Tamarind - size of half a lime - Soak in 1 cup of water and extract juice
Rasam powder - 1 tsp - 1 1/4 tsp
Salt - to taste
Tempering:
Olive oil / Ghee - 1 tsp
Mustard seeds - a pinch
Cumin seeds - a pinch
Curry leaves - a few
Wash and soak toor dhal for 30 minutes. Cook the dhal and garlic, tomato, oil, salt, turmeric powder with 3 times water until it is fully cooked and turns mushy when pressed with a ladle. I used my pressure cooker to cook for 3 whistles. When done, drain the water and reserve. Mash the dhal, garlic and tomato with the back of a wooden spoon or ladle until fully mashed. Return the reserved liquid back to the pan and add the tamarind extract and rasam powder. The rasam should be watery at this stage. Add half to one cup of water until desired consistency is reached. Do a taste check for salt and spice (from rasam powder) and allow it to boil in medium heat. When it comes to a boil, reduce the heat to simmer and continue to heat for a couple of minutes. Remove from heat. In another small pan heat ghee and add the ingredients for tempering viz. mustard seeds, cumin seeds and curry leaves. When the curry leaves splutters pour the tempering over the rasam. Serve steaming hot with steamed rice or as a soup before meal.
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