- Heat a pressure cooker. Add split pigeon peas, 4 cups water and salt, cover and pressure cook till 3-4 whistles are released. Open the lid when the excess pressure is completely released. Strain the cooked split pigeon peas and reserve the water. Heat the reserved Bengal gram water in a deep non-stick pan. Add tamarind pulp, rasam powder, asafeotida, salt, mix, cover and cook till the mixture boils. Add tomatoes, coriander leaves and 5-6 curry leaves, cover and cook for 10-15 minutes. To prepare tempering, heat ghee in a small deep non-stick pan. Add mustard seeds and let them splutter. Add broken dried red chillies and remaining curry leaves and let the curry leaves crackle. Add the tempering to the rasam and mix well.
Tomato rasam
#myrecipe
By Chandana Guptha
Jan, 6th
585
Servings
4 persons
Cook Time
25 minutes
Ingredients
9
- 11
Ingredients
- Toovar dal
- Tomatoes
- Rasam powder
- Tamarind pulp
- Hing
- Salt
- Coriander
- Curry leaves
- Turmeric
- Ghee
- Water
