Ingredients with Measurements:
- 1 cup toor dal (pigeon peas)
- 2 cups water
- 1 tsp turmeric powder
- 2 tbsp ghee (clarified butter)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 2 dried red chilies
- 10-12 curry leaves
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 2 green chilies, slit
- 1 tomato, chopped
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp lemon juice
- 2 tbsp chopped coriander leaves
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the toor dal in water and soak it for 30 minutes.
2. Drain the water and add the dal to a pressure cooker along with 2 cups of water and turmeric powder. Cook for 5-6 whistles or until the dal is soft and mushy.
3. Heat ghee in a pan and add mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, and curry leaves. Fry for a few seconds until the mustard seeds start to pop.
4. Add chopped ginger, garlic, and green chilies. Fry for a minute until the raw smell goes away.
5. Add chopped tomato, salt, and sugar. Cook for 2-3 minutes until the tomato is soft and mushy.
6. Add the cooked dal to the pan and mix well. Add water if needed to adjust the consistency.
7. Bring the rasam to a boil and simmer for 5-6 minutes.
8. Add lemon juice and chopped coriander leaves. Mix well and turn off the heat.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 28g
Protein: 10g
Substitutions for ingredients:
- Toor dal can be substituted with moong dal or chana dal.
- Ghee can be substituted with oil.
- Lemon juice can be substituted with tamarind pulp.
Variations:
- Add chopped vegetables like carrot, beans, and potato to make it more nutritious.
- Add rasam powder instead of whole spices for a quick version.
- Add coconut milk for a creamy version.
Tips and tricks:
- Soak the dal for at least 30 minutes to reduce the cooking time.
- Adjust the consistency of the rasam by adding water as needed.
- Adjust the spice level by adding or reducing the number of green chilies.
Storage instructions:
Store the leftover rasam in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the rasam in a pan on medium heat until hot.
Presentation ideas:
Serve the rasam in a bowl or a cup with a spoon.
Garnishes:
Garnish with chopped coriander leaves and a lemon wedge.
Pairings:
Serve with steamed rice or as a soup.
Suggested side dishes:
Serve with papad or potato chips.
Troubleshooting advice:
- If the rasam is too thick, add water to adjust the consistency.
- If the rasam is too sour, add a pinch of sugar to balance the taste.
Food safety advice:
- Wash the dal and vegetables thoroughly before using.
- Cook the dal and vegetables properly to avoid any foodborne illnesses.
Food history:
Rasam is a popular South Indian soup made with tamarind, tomato, and spices. It is usually served with rice or as a soup.
Flavor profiles:
Lemon rasam is tangy, spicy, and flavorful.
Serving suggestions:
Serve hot with rice or as a soup.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian