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LIME RASAM
INGREDIENTS
|
Arhar (toor) Dal |
1 tbsp |
Mustard Seeds (dry) |
tsp |
|
Lemon |
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Green Chillies |
2 |
|
1 tsp |
Coriander and kari patta |
A few |
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Ghee |
tsp |
Tomatoes |
2 |
|
Heeng |
tsp |
Salt |
To taste |
METHOD
Cook dal in water in a pressure cooker. Boil tomatoes with salt, rasam powder, chillies and heeng (asafetida). Once it is properly boiled, add cooked dal and garnish with mustard seeds, coriander leaves and kari patta. Switch off the gas. Add the lime extract (make sure that the gas is switched off).
This can be made in large quantity and stocked as this is the key ingredient for most rasams. For one course of rasam, 1 tsp of the following should do :
INGREDIENTS
|
Dry red pepper |
1 measure |
Cumin Seeds |
2 tsp |
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Coriander seeds |
1 measure |
Arhar (Toor) Dal |
4 tsp |
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Whole Pepper |
4 tsp |
Channa Dal |
2 tsp |
Make sure these are dry. Grind into a smooth powder.
Add 4 tsp turmeric powder and mix well.
Avoid moisture content keep it for months.
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