Paruppu Rasam

Ingredients

• - dal rasam as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

1. Cook toor dal: Wash half cup toor dal. Pressure cook with 2 cups water and half tsp turmeric for 4 whistles until very soft. Mash completely smooth.
2. Make paruppu rasam: In a pot add the mashed dal with 2 cups warm water. Mix well so dal is completely blended into a thin soup.
3. Add tomato: Add 2 crushed ripe tomatoes.
4. Add spice powders: Add 1 tsp rasam powder, half tsp cumin powder, half tsp pepper powder and half tsp turmeric. Mix well.
5. Add tamarind: Add 1 tsp tamarind paste dissolved in 2 tbsp water. Mix.
6. Bring to boil: Cook on medium heat until rasam reaches a rolling boil.
7. Simmer: Reduce heat and simmer 8-10 minutes. The rasam should be thin and frothy.
8. Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds. When they pop add a large pinch of asafoetida, 1 sprig curry leaves and 1 dried red chilli.
9. Pour tempering: Pour sizzling ghee tempering into the rasam.
10. Serve: Add fresh coriander. Adjust salt. Paruppu rasam is thick with toor dal and very comforting. Serve over steamed rice with a tsp of ghee.