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| Main ingredients | Lemons, Split pigeon peas (toovar dal), Ghee, Asafoetida, Mustard seeds, Ginger, Garlic, Green chillies, Curry leaves, Turmeric powder, Tomato, Pepper-Cumin seed powder, Fresh coriander leaves |
| Cuisine | Tamil Nadu |
| Course | Dals and kadhis |
| Prep time | 25-30 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ lemons
- Lemon slices as required
- 2-3 tablespoons cooked split pigeon peas (toovar dal)
- 2½ cups dal water
- 2 tablespoons ghee
- ¼ teaspoon asafoetida (hing)
- 1 teaspoon mustard seeds
- 1 inch ginger, chopped
- 1 tablespoon chopped garlic
- 2 green chillies, chopped
- 8-10 curry leaves
- ½ teaspoon turmeric powder
- 1 medium tomato, chopped
- Salt to taste
- 1½ teaspoons pepper-cumin seeds powder
- 2-3 tablespoons chopped fresh coriander leaves
Method
- Heat ghee in a non-stick kadai, add asafoetida and mustard seeds. Once the mustard seeds start to splutter, add ginger and garlic, mix and sauté till golden brown.
- Add green chillies and curry leaves and sauté for a few seconds.
- Add turmeric powder and tomato, mix well and sauté for 1 minute.
- Add salt and pepper-cumin seeds powder and mix well.
- Add cooked pigeon peas and the dal water, mix well and cook for 5-6 minutes. Remove the scum that will rise to the top.
- Switch off the heat and squeeze lemon juice into the kadai. Add coriander leaves and mix well.
- Put lemon slices in transparent cups and pour the rasam over. Serve hot.
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