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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is one way I make Rasam (a tamarind based gram soup like dish which can be served with simple steamed rice and a vegetable and also a meat side dish or also as an accompaniment)This recipe is from the Compilation of recipes from the Master Chefs of India. Ingredients:
100 g red gram, split |
1 tablespoon oil |
5 g mustard (1 tsp) |
5 whole dried red chilies |
10 curry leaves |
1 g asafetida powder |
2 tablespoons garlic, crushed |
1 teaspoon turmeric powder |
2 -3 tomatoes, quartered |
3 -4 peppercorns, crushed |
1 green chili |
1/2 cup tamarind pulp (100 gms) |
salt |
Directions:
1. Heat oil.
2. Add the mustard seeds, as soon as they splutter add the red chillies (whole), curry leaves, asafoetida and garlic and saute for 2 mins.
3. Add the turmeric, red gram, tomatoes, peppercorns, green chilli, tamarind pulp and salt.
4. Mix and add 2-3 cups of water.
5. (if using pressure cooker add 2 cups and if cooking open add 3 cups).
6. Bring to a boil and simmer till dal is tender and soft.
7. Garnish with cilantro.
8. Serve hot.
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