Paruppu Rasam / Dal rasam

A complete south indian meal always have rasam at the end. Rasam is very good for digestion. So it is always served after a heavy meal. Sometimes It can also be served as a soup during cold weather or for people who had cold, flu especially when they dont like to eat anything else during that time. A simple paruppu rasam with white rice itself a complete meal. Try this delicious tamilnadu special. This is my entry for RCI – Tamil cuisine by LakshmiK.
 

Ingredients
Toor Dal – 3/4 cup
Tomato – 1 big or 2 small
Tamarind paste – 1 tsp or tamarind – one lime size ball
Rasam powder – 1 tsp
Turmeric powder – 1/2 tsp
Asafoetida a pinch
Cumin – 3/4 tsp
Pepper – 3/4 tsp
Garlic – 4 pods minced
Cilantro a handful chopped

Method
1. Pressure cook the toor dal adding enough water , turmeric, asafoetida. (leave 2 whistles)
2. Mash the tomato well with your hands, add the tamarind extract and keep aside.
3. Heat little oil in pan , pop mustard, add the minced garlic, chopped cilantro, rasam powder, crushed cumin and pepper fry for a minute.
4. Now to the cooked dal , add the tomato and tamarind extract, then the fried masala and add salt and cook it low flame for further few minutes.

Tip: Frying the masala, especially garlic and cilantro gives you a better aroma and taste than adding it raw.

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Note: you can also add the chopped tomato to the dal and pressure cook it together. This helps the tomato to cook well.

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