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Here are the ingridients that are required to serve a remarkably good Paruppu Dal Rasam:
- Take 2 of large tomatoes.
- Prepare 1/2 cup of pigeon peas.
- Prepare 1/2 cup of tamarind extract.
- You need 1 tsp of Cumin seeds.
- Use 1 tsp of black pepper powder.
- Prepare 10 of garlic cloves (with skin preferred).
- Get 4-5 of dried red chillies.
- You need 1 tsp of rock salt.
- Provide 1/2 tsp of asafoetida.
- Take 1/4 tsp of mustard seeds.
- Prepare 1 tsp of oil.
- Take 1/4 tsp of turmeric powder.
- Prepare As needed of water.
- Take 1 tbsp of chopped coriander leaves.
- You need 1 string of curry leaves.
Done with the ingridients? Below are the instructions on cooking Paruppu Dal Rasam:
- Wash the dal throughly add turmeric, asafoetida, 2cups water and cook it until dal gets half smashed. (You can also use only dal water).
- Soak tamarind and get pulp of about half a cup.Take 3cups of water and smash tomatoes(you also grind in mixer) add tamarind pulp, salt and mix well. In a mortar and pestle or in a mixer coarsely grind cumin, pepper, garlic and red chillies..
- In a deep pan add oil, once hot add mustard and wait until crackles. Add grinded masala and fry of a min. Add curry leaves and pour the mixture of dal and tomatoes. Add coriander leaves and once rasam is about to boil off the flame and serve warm..
- Note: Rasam should not boil. If it boils, you may feel bitter taste. So do not boil rasam anytime. You can also do rasam without adding dal..
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