Ingredients:
- Pigeon Pea or Toor Dal – 1/4 Cup
- Tomato – 1 chopped
- Tamarind Paste – 1 tsp or Tamarind Extract – 1 Tbsp
- Rasam Powder – 2-3 Tbsp
- Curry Leaves – 7-8
- Salt
- Jaggery – 1/4 tsp or a small piece
- Chopped Coriander Leaves / Cilantro
Seasoning Ingredients:
- Ghee or Clarified Butter – 1 tsp
- Mustard Seeds – 1/2 tsp
- Hing – 1/4 tsp
Method
- Wash and cook Pigeon Pea or Toor Dal in a pressure cooker by adding sufficient (approx. 1 to 1 and 1/2 Cup) water. Keep on the flame until you hear 3-4 whistles or cook until the Toor Dal turns soft.
- Grind the cooked Pigeon Pea or Toor Dal in a mixer grinder to a fine paste or just mash the Dal with your hand, as per your choice. Both versions taste good in my opinion. Keep aside.
- In a vessel, add 1/2 cup water, add chopped Tomatoes and cook for 3 minutes or until Tomatoes turn soft. Now add Tamarind Paste/Extract to the boiling water and cook for a minute.
- Now add Curry Leaves, Salt, Jaggery and Rasam Powder and cook for 5 minutes. Then add Toor Dal Paste or Mashed Pigeon Pea from Step 2 to the boiling mixture and cook again for 5 more minutes.
- Now comes the seasoning part – In a small frying pan, heat Ghee or Clarified Butter, add Mustard Seeds. Once Mustard Seeds splutter, add Hing and switch off the flame. Now Seasoning is ready. Immediately add this seasoning to the vessel with Rasam, mix well with the help of a spatula.
- Finally add the finely chopped Coriander Leaves / Cilantro to get a good aroma to the Rasam. Now Rasam is ready to serve.