01/09/2012: Toor Dal Rasam - One of the things I experiment most with is different kinds of Rasams that I can make. This one is simple and easy to make that hardly takes any knife. Aint that smart! **evil grin**
Toor Dal (Split Pigeon Peas) - 1 cup (pressure cooked with 2.5 cups of water into soft paste)
Turmeric - a pinch
Salt to taste
Red Chilli Powder - 1 tbsp
Rasam Powder - 1 tbsp (You can get this in store)
Water - 2 to 3 cups
Spices - 1tsp Mustard Seeds, 1tsp Cumin Seeds, 1tsp Urad Daal (Black Gram), 1 Red Chilli split into bite size pieces, 4 to 5 Curry Leaves, a Pinch of Asafoetida
Oil - 1tsp
1) In a sauce pan, add the cooked Toor Dal and Water.
2) Add Salt, Turmeric, Red Chilli Powder and Rasam Powder to the mixture. Leave it on stove till it boils.
3) Remove from stove.
4) In a small skillet heat the Oil. Add the spices in the order listed. After they fry well add it to the Dal Rasam.
5) Serve hot with Rice or Roti.