Ingredients with Measurements:
- 1 cup toor dal
- 1/2 cup grated coconut
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp black pepper
- 1 tsp mustard seeds
- 2-3 dried red chilies
- 1 tsp turmeric powder
- 1 tsp tamarind paste
- Salt to taste
- 2-3 cups water
- 2-3 curry leaves
- 1 tbsp oil
- 1 tsp ghee
- 1/2 tsp asafoetida
- 1 tomato, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 green chilies, chopped
- 1 tbsp chopped coriander leaves
Special equipment needed:
- Pressure cooker
- Blender
Step-by-step instructions:
1. Rinse the toor dal and soak it in water for 30 minutes.
2. In a pan, dry roast grated coconut, cumin seeds, coriander seeds, black pepper, and dried red chilies until fragrant.
3. Blend the roasted spices with a little water to make a paste.
4. Pressure cook the soaked toor dal with 2 cups of water, turmeric powder, and salt for 3-4 whistles.
5. Once the pressure is released, mash the dal with a spoon or a whisk.
6. Add the spice paste to the mashed dal and mix well.
7. Add 1 cup of water and tamarind paste to the dal mixture and cook for 5-7 minutes on medium heat.
8. In another pan, heat oil and ghee.
9. Add mustard seeds and let them splutter.
10. Add asafoetida, curry leaves, chopped onion, garlic, and green chilies. Saute until onions turn translucent.
11. Add chopped tomato and cook until it turns mushy.
12. Add the tomato mixture to the dal mixture and mix well.
13. Cook for another 5-7 minutes on medium heat.
14. Garnish with chopped coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 25g
Protein: 10g
Sodium: 500mg
Substitutions for ingredients:
- Toor dal can be substituted with any other lentil.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Molagoottal Rasam can be made with mixed vegetables like pumpkin, drumstick, and beans.
- You can add more or less water to adjust the consistency of the rasam.
Tips and tricks:
- Soaking the toor dal helps in cooking it faster.
- Use fresh coconut for better taste.
- Adjust the spice level according to your taste.
Storage instructions:
Molagoottal Rasam can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rasam in a pan on medium heat until it comes to a boil.
Presentation ideas:
Serve Molagoottal Rasam in a bowl with steamed rice.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Molagoottal Rasam pairs well with steamed rice and papad.
Suggested side dishes:
Serve Molagoottal Rasam with vegetable stir-fry or potato fry.
Troubleshooting advice:
- If the rasam is too thick, add more water to adjust the consistency.
- If the rasam is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the dal and vegetables properly to avoid any foodborne illnesses.
Food history:
Molagoottal Rasam is a traditional South Indian dish that is usually served with rice.
Flavor profiles:
Molagoottal Rasam has a spicy and tangy flavor with a hint of sweetness from coconut.
Serving suggestions:
Serve Molagoottal Rasam hot with steamed rice and papad.
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Region: Indian