Rasam Vada Urad dal vadas served with piping hot rasam – a wonderful and spicy snack that will completely satiate your palate This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 Apr 2021 in Recipes Course New Update Main Ingredients Split pigeon pea (toovar dal/arhar dal), Urad dal vadas Cuisine South Indian Course Snacks and Starters Prep Time 26-30 minutes Cook time 31-40 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Rasam Vada 4 tablespoons Split pigeon pea (toovar dal/arhar dal) soaked for 30 minutes and drained as required Urad dal vadas to taste Salt 3/4 teaspoon Turmeric powder 3 Dried red chillies 8-10 Black peppercorns 1 1/2 teaspoons Cumin seeds 1 inch Ginger chopped 1 Small tomato chopped 1 tablespoon Rasam powder 2 pinches Asafoetida 1/2 tablespoon Tamarind pulp 2 tablespoons Ghee 1 teaspoon Mustard seeds 10-12 Curry leaves 1/2 teaspoon Crushed black peppercorns 2 tablespoons Fresh coriander leaves chopped Method Transfer split pigeon peas into a pressure cooker, add 3 cups water, salt and ½ tsp turmeric powder and let the mixture come to a boil. Put the lid on and cook under pressure till 4-5 whistles are released. Meanwhile, heat a non-stick pan on medium heat, add dried red chillies, black peppercorns and cumin seeds and dry roast till fragrant. Transfer the spices into a blender jar, add ginger and grind. Add sufficient water and further grind into fine paste. Open the lid of the cooker once the pressure settles completely and strain the mixture into a jar. Heat 2 cups of water in a deep non-stick pan, add tomato, rasam powder, asafoetida, remaining turmeric powder, tamarind pulp, ground spice paste and salt, mix well and cook till the mixture is reduced to half. Add the strained dal water and mix well and let the mixture come to a boil. Heat ghee in a small non-stick pan, add mustard seeds and let them splutter. Add curry leaves and a pinch of asafetida, mix and sauté for a few seconds. Add this tempering to the rasam mixture and mix. Add crushed peppercorns and coriander leaves and mix well. Place a vada in each serving plate and pour the hot rasam over it. Serve hot. #Asafoetida #Black peppercorns #Crushed black peppercorns #Cumin seeds #Curry leaves #Dried red chillies #Fresh coriander leaves #Ghee #Ginger #Mustard seeds #Rasam powder #Salt #Tamarind pulp #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article