Green gram dal rasam / The South Indian Soup. (Maami’s Corner)

Rasams have been a regular part of the Kerala, or rather South-Indian diet, both for vegetarians & non- vegetarians, alike. There are umpteen varieties, like lemon, tomato, pineapple, tamarind & dal rasam, for instance. In most dal rasams , the dal is cooked as and when the rasam is prepared.For this recipe, however, we can roast, powder & store the dal & use as and when required.    

                                          Courtesy: Seethalakshmi Mani

INGREDIENTS:

Green gram dal: 3 tbsps

Onion: 1 chopped fine

Tomato: 1 chopped fine

Garlic: 6 pods

Green chilli: 2

Turmeric powder: ¼ tsp

Tamarind pulp: 1 tbsp

Asafoetida: ¼ tsp

Mustard seeds: ½ tsp

 Dry red chilli: 2

Curry leaves few

Coriander leaves: 2 tbsps chopped

Oil: 2 tsps

Salt to taste

Jaggery:  a small piece

METHOD:

Dry roast green gram dal till dark brown, cool & powder.

Crush garlic & green chilli with a few curry leaves. Keep aside.

Heat oil in a deep pan, splutter mustard seeds, add red chilli & onion.

Put in asafoetida, turmeric powder, crushed garlic-chilli- curry leaves paste.

Fry well till fragrant .Now, .add chopped tomato .Saute till soft.

Mix tamarind pulp in 2 cups (400ml) water & pour into pan. Let it boil.

Put in the dal powder & stir well, simmer on low flame.

Add the coriander leaves & jaggery.

Adjust salt .Serve with rice.

By itself, a good appetizer too!