Cooking Time: 10 min
- Toor dhal - less than quarter cup
- Turmeric powder - 1/4 tsp
- Tomato - 1 medium sized
- Thick tamarind extract - 1/4 cup
- Asafoetida bar - 2 small pebble sized pieces
- Green chillies (de seeded) - 2
- Rasam powder - 2 tsp
- Salt - 1 1 /2 tsp
- Sugar - 1/2 tsp
- Water - 3/4 cup + 1/2 cup
- Ghee - 1 tsp
- Mustard seeds - 1/2 tsp
- Cumin powder - 1 tsp
- Cilantro (finely chopped) - 2 tbsp
- Wash & pressure cook toor dhal along with half cup water and quarter teaspoon turmeric powder.
- Let the cooker cool down naturally; now open lid & mash cooked dhal with a ladle.
- Wash & finely chop a tomato.
- Heat a wok, add tomato chunks, tamarind extract, asafoetida pieces, de seeded green chillies, rasam powder, salt, sugar, water; combine well.
- Allow the above mixture to boil for about 3 to 4 min in low flame until the raw odor of tamarind disappears.
- Now add the mashed toor dhal, stir well and heat in low flame until a frothy layer appears on top; switch off gas; do not allow to boil after adding the mashed dhal.
- Switch off gas, transfer contents to a vessel with a tight fitting lid.
- Add finely chopped cilantro, stir well & seal with lid.
- Heat ghee in a tadka ladle, add mustard seeds & let it splutter.
- Add cumin powder; saute for few sec; switch off gas and add the seasoning to rasam.
- Stir well; seal tightly with lid and set aside for few min for all the flavors to blend in completely.
- Serve hot with steamed rice or as a soup.