Saturday, October 1, 2011
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Green Chili - 2, chopped
Hing / Asafoetida - 2 pinches
Curry Leaves - 10
Turmeric - a pinch
Ripe Toamto - 3 big, grated
Tur Dal / Split Pigeon Peas - 1 tbsp
Water - 4 cups
Homemade Rasam Powder - 1 tsp
Heat oil in a pressure cooker pan. Temper with mustard seeds. Once the seeds start popping, add green chili, hing and curry leaves and saute for a few seconds.
Add the grated tomato and turmeric. Cook on medium low heat till the tomato becomes mushy and the paste becomes oily.
Add a tbsp of tur dal, salt, 4 cups water and rasam powder, close the pressure cooker and cook under full pressure upto 5 whistles.
Serve as a hot and spicy soup or with steamed brown rice and a vegetable curry.