It’s a ideal and comfort food to serve with hot rice during winter season.
INGREDIENTS:
- Tur dhal – ¼ cup
- Pepper – 2 teaspoon
- Red chillies – 7,8
- Gram dhal – 1 teaspoon
- Dhaniya – 1 teaspoon
- Jeera – 1 teaspoon
- Tamarind paste – 1 tablespoon
- Hing powder – 1 teaspoon
- Cooked and mashed dhal – 1 tablespoon
- Salt and haldi
- To temper in 1 teaspoon ghee:
- Curry leaves
- Mustard seeds – ½ teaspoon
PREPARATION METHOD:
- Dry roast and powder pepper, jeera, tur dhal, red chilies, gram dhal and dhaniya.
- This powder can be made and kept in the fridge to be used for 2,3 times.
- Mix tamarind paste, haldi, hing powder, 2 teaspoon ( or more ) of prepared powder, cooked dhal, salt and enough water to make up the desired quantity.
- Put in a vessel inside the pressure pan and cook for 1 whistle.
- Cool, open and temper with mustard seeds and curry leaves.
- Some prefer not to add cooked dhal, tomatoes and haldi to this rasam.