Go Back Email Link
Print Recipe
No ratings yet

Ingredients

  • 10 g Tamarind
  • 1 c warm water
  • 3 tbsp Toor dal
  • 1/2 tsp Turmeric powder
  • 10- 12 Shallots peeled and chopped finely
  • 1 tbsp Sesame Oil
  • Salt to taste

For the spice paste

  • 10 Shallots peeled
  • 1/4 c finely chopped ripe tomatoes
  • 10 Pepper corns
  • 1 tsp Cumin seeds
  • 1/4 tsp Fenugreek
  • 1/8 th tsp Hing

To Garnish

  • Curry leaves a sprig
  • Coriander leaves 1 tbsp chopped

Instructions

  • Soak the tamarind in 1 cup water for 10 mins. After 10 mins, extract the pulp and discard the  tamarind.
  • Pressure cook toor dal with 1 c water until mushy.
  • In the meanwhile, dry roast pepper, cumin, fenugreek and hing until pepper corns start popping. Let cool and grind to a powder.
  • Heat a pan with 1 tbsp oil.
  • Add the shallots and fry till pink.
  • Add the tomato next and cook till mushy.
  • Now, add the tamarind extract, salt,rasam powder, turmeric and the freshly ground powder to it and let it simmer until raw smell of tamarind goes away.
  • Now add the cooked toor dal along with the water in which it was boiled.
  • In case you find the rasam too thick for your taste, add 1/ c of water at this stage.
  • Simmer for another 2 to 3 mins.
  • Switch off flame.
  • Heat a pan with ghee and pop the mustard.
  • Add to the rasam and garnish with coriander and curry leaves.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!