Poondu Rasam

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

1. Boil tuvar dal with turmeric powder and 2 cups water.
2. Strain the water and keep both water and dal aside. Heat oil in a non stick pan.
3. Add garlic and sauté till light golden. Add tamarind paste, rasam powder, dal water and mix.
4. When it comes to a boil cover and cook for 2-3 minutes. Add dal and adjust salt.
5. Mix well. Heat ghee in a small non stick pan, add mustard seeds, red chillies, curry leaves and asafoetida.
6. When the seeds splutter, add the tempering to the rasam and cover immediately to trap the flavours. Serve hot.

Nutrition Info