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Ingredientes
- 3 Tbsp. Red gram dal (pigeon peas, toor dal), picked over & rinsed
- 1 c. Water
- 2 x Tomatoes, diced
- Â Â A lemon-sized piece of tamarind pulp
- 1/2 tsp Asafoetida pwdr
- 2 tsp Rasam pwdr
- Â Â Salt, to taste
- 2Â 1/2 c. Water (extra)
- Â Â Coriander leaves, to garnish
- 2 tsp Ghee
- 1 tsp Brown mustard seeds
- 1/2 tsp Cumin seeds
- 1 x Red chili, halved
- Â Â A few curry leaves
Direcciones
- Wash red gram dal well. Drain. Place in a a heavy saucepan. Cover with 1 cuo water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat and simmer dal gently for 1 1/2 hrs. Stir several times during the last 30 min of cooking. Set dal aside without draining.
- Dice the tomatoes. Place in a heavy saucepan with the tamarind pulp, asafoetida pwdr, rasam pwdr, and salt to taste. Add in 1 c. water. Crush the contents of the pan together. Simmer for about 15 min.
- Add in the undrained cooked dal and the remaining 1 1/2 c. water to the rasam. Bring to the boil.
- Tempering: Heat 2 tsp. ghee in a heavy frying pan or possibly skillet. Add in the mustard seeds, cumin seeds, halved red chilli, and a few curry leaves.
- When the mustard seeds splutter, add in this mix to the rasam.
- Garnish the rasam with minced coriander leaves. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 29 | |
| Calories from Fat 22 | 76% |
| Total Fat 2.48g | 3% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 10mg | 0% |
| Potassium 77mg | 2% |
| Total Carbs 1.51g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.8g | 1% |
| Protein 0.51g | 1% |
