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Too Dal - 1 cup
Water - 1.5 pints
Dosa Garam Masala - 2-3 Tablespoons
Channa Dal - 2 Tablespoons
Urad Dal - 2 Tablespoons
Mustard Seeds - 1 teaspoon
Limdo leaves - 4-5
Oil - 2 Tablespoons
Salt - To Taste
Turmeric powder - 2 teaspoons
Asafoetida - 1 pinch
Tamarind paste - 2 Tablespoons
Curry leaves - as needed, to garnish
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Boil the toor dal until tender. Blend the boiled lentils into soupy consistency. Take a large pan and add the oil. Gently heat the oil until hot and add the channa dal and urad dal. Wait for a few seconds until the lentils are roasted and slightly red, stirring all the time. Add the mustard seeds, asafoetida, and limdo. Add the toor dal and stir. Add the water and stir. Now add the salt, turmeric powder, garam masala, tamarind paste and stir thoroughly. If the mixture is thick add more water. Rasam should be of really less density. Leave over low to meduim heat to boil for at least 0. 75-1 hour. Garnish with curry leaves. Serve hot with any dosa dish, any vada dish or idli.
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