Poondu Rasam Garlic flavoured rasam. This recipe is from FoodFood TV channel By Sanjeev Kapoor 12 Apr 2017 in Recipes Course New Update Main Ingredients Split pigeon pea (toor dal/arhar dal), Garlic Cuisine Kerala Course Dals and Kadhis Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Poondu Rasam 1/4 cup Split pigeon pea (toor dal/arhar dal) 14-16 cloves Garlic a pinch Turmeric powder to taste Salt 1-2 tablespoons Oil 2 tablespoons Tamarind paste 1 1/2 tablespoons Rasam powder 1 tablespoon Ghee 1 teaspoon Mustard seeds 2 Dried red chillies broken 10-12 Curry leaves 1/2 teaspoon Asafoetida Method Advertisment Boil tuvar dal with turmeric powder and 2 cups water. Strain the water and keep both water and dal aside. Heat oil in a non stick pan. Add garlic and sauté till light golden. Add tamarind paste, rasam powder, dal water and mix. When it comes to a boil cover and cook for 2-3 minutes. Add dal and adjust salt. Mix well. Heat ghee in a small non stick pan, add mustard seeds, red chillies, curry leaves and asafoetida. When the seeds splutter, add the tempering to the rasam and cover immediately to trap the flavours. Serve hot. Nutrition Info Calories 699 Carbohydrates 53.2 Protein 13.7 Fat 47.9 Other Fiber Niacin- 1.9mg #Asafoetida #Curry leaves #Dried red chillies #Garlic #Ghee #Oil #Salt #Split pigeon pea (toor dal/arhar dal) #Tamarind paste #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article