Elimachi Rasam

Ingredients 

• 2 tablespoons split pigeon peas
• 1/4 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 1 medium tomato, chopped
• 1/2 cup split pigeon peas (toor dal/arhar dal)
• 1 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• 1 inch ginger piece, finely chopped
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon ghee
• 1/2 teaspoon mustard seeds
• 2 dried red chillies
• 4-6 curry leaves
• 2 green chillies
• A pinch of asafoetida
• 1 tablespoon chopped coriander leaves 

Method

1. Pressure-cook the split pigeon pea with 2 cups water till 3 whistles are given out.
2. Open the lid when pressure reduces, strain and keep dal water aside.
3. Mash the cooked dal. Crush cumin seeds, black peppercorns and ginger lightly and keep aside.
4. Heat the dal water in a deep non-stick pan with tomato and crushed masala.
5. Bring it to a boil, reduce heat and simmer for 5-8 minutes.
6. Add mashed dal, turmeric powder and salt and continue to simmer for 3-4 minutes more.
7. Add lemon juice and the rind and mix well.
8. Heat ghee in a small non-stick pan, add mustard seeds and when they splutter, add dried red chillies, curry leaves, green chillies and asafoetida.
9. Pour tadka into the rasam and cover immediately to trap the aroma.
10. Garnish with coriander leaves and serve hot.

Nutrition Info