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| Main ingredients | Fresh coriander stems, Split pigeon peas, Tamarind pulp, Asafoetida, Rasam powder, Turmeric powder, Crushed black peppercorns, Fresh coriander leaves, Ghee, Mustard seeds, Curry leaves |
| Cuisine | South Indian |
| Course | Dals and kadhis |
| Prep time | 15-20 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 tablespoons finely chopped fresh coriander stems
- 2½ cups dal water (2 tablespoons split pigeon peas cooked with 3 cups water, ¼ teaspoon turmeric powder and ¼ teaspoon asafeotida)
- 1 tablespoon tamarind pulp
- ½ teaspoon asafoetida (hing)
- 1 tablespoon rasam powder
- ½ teaspoon turmeric powder
- 1 teaspoon crushed black peppercorns
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- Tempering
- 2 tablespoons ghee
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
- 10-15 curry leaves
- To serve
- Steamed rice
Method
- Heat 1½ cups water in a deep pan, add coriander stems, tamarind pulp, asafoetida, rasam powder and turmeric powder and mix well. Bring the mixture to a boil and cook for 4-5 minutes or till the mixture has reduced to half of its volume.
- Add dal water, crushed black peppercorns and salt and mix well. Cook for 3-4 minutes.
- To make the tempering, heat ghee in a small pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves and cook till it comes to a boil.
- Add coriander leaves and mix well.
- Transfer into a serving bowl and serve hot with steamed rice.
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