Rasam Vada

Ingredients                  

• 4 tablespoons split pigeon pea (toovar dal), soaked and drained
• 4 readymade urad dal vadas
• Salt to taste
• ¾ teaspoon turmeric powder
• 3 dried red chillies, stemmed
• 8-10 black peppercorns
• 1½ teaspoons cumin seeds
• 1 inch ginger piece, chopped
• 1 small tomato, chopped
• 1 tablespoon rasam powder
• A pinch of asafoetida
• ½ tablespoon tamarind pulp
• 1 tablespoon ghee
• 1 teaspoon mustard seeds
• 6-8 curry leaves
• ½ teaspoon crushed black peppercorns
• 2 tablespoons freshly chopped coriander leaves

Method

1. Transfer toovar dal in a pressure cooker. Add 5 cups water, salt and ½ teaspoon turmeric powder. Pressure cook for 4-5 whistles.
2. Dry roast dried red chillies, black peppercorns and cumin seeds in a non-stick pan till fragrant.
3. Transfer the spices in a blender jar, add ginger and grind. Add sufficient water and grind to fine paste. 
4. Open the lid of the cooker once the pressure settles completely and strain the mixture.
5. Heat 1½ cups water in a deep non-stick pan. Add tomato, rasam powder, asafoetida, remaining turmeric powder, and tamarind pulp, salt and mix well.
6. Reduce the mixture to half and add the strained dal water. Mix well.
7. Heat ghee in a small non-stick pan. Add mustard seeds, let them splutter and add curry leaves, asafoetida and sauté for a few seconds.
8. Add this to the rasam mixture and mix. Add crushed peppercorns, chopped coriander and mix well.
9. Place a vada in a serving plate and pour the hot rasam over it. 
10. Serve hot.