Ingredients
- Tomatoes soaked 4 tablespoons
- Split Pigeon Pea 3/4 teaspoon
- Rasam masala powder 1 1/2 teaspoons
- Asafoetida 1/4 teaspoon
- Black pepper powder 1/4 teaspoon
- Tamarind pulp 2 1/2 tablespoons
- Tomatoes chopped 2 medium
- Salt to taste
- Fresh coriander leaves chopped 4 tablespoons
- Tempering
- Ghee 2 tablespoons
- Mustard seeds 1/2 teaspoon
- Asafoetida a pinch
- Curry leaves 5-6
Method
Step 1
Pressure cook the pigeon peas in 4 cups water with half the turmeric powder till 4-5 whistles.
Step 2
Heat some water in a non-stick pan. Add remaining turmeric powder, rasam masala powder, asafetida, pepper powder, tamarind pulp and tomatoes, mix well and bring to a boil. Reduce heat and cook till the liquid becomes half the volume.
Step 3
Mash the cooked dal and strain the water.
Step 4
Add the strained dal water to the tamarind mixture alongwith salt and chopped coriander and mix well.
Step 5
For tempering, heat ghee in a non-stick tempering pan. Add mustard seeds and let them splutter. Add asafetida and curry leaves and switch off heat.
Step 6
Add the tempering to the rasam, mix well and cook on medium heat for 4-5 minutes.
Step 7
Serve hot with steamed rice.