½ tbsp Red gram Dal, or Toor Dal (Pigeon Pea)
1 tbsp Black Gram Dal, or Udad Dal (Split Black Gram)
1 tbsp Bengal Gram Dal , or Channa Dal (Split Bengal gram lentil)
1 tbsp pepper
3 tbsp red chili
½ tbsp cumin seeds
2 tbsp coconut, grated
¼ tbsp Asafoetida
4 tbsp curry leaves
1 tbsp ghee, (also known as clarified butter)
1 tsp mustard seeds
Cook the red gram dal in water with a pinch of turmeric until soft and mushy. Mash it well and set aside.
Take a heavy-bottomed pan and add the ghee. Roast the dals, pepper, and red chili until the dals turn golden brown.
Remove and in the same pan, roast the coconut gratings for a few minutes until dry. Grind all the roasted ingredients to a smooth paste with water.
Add the mashed dal and the ground paste. then add the salt and asafoetida. Bring the mixture to a boil.
Once the rasam begins to boil, add more water if needed to get consistency. Wait for this to boil over such that it froths on the sides of the pan.
Add the tempering of mustard seeds, cumin seeds, and curry leaves and switch off the flame.
Cover and allow the tempering to infuse into the rasam. Serve hot with rice and ghee.
A medium tomato cubed can be added if preferred during the final boil.This rasam will be thicker than the usual “thelivu” rasams.Chopped coriander should not be added to this recipe.
Sugar: 1g
:
Calcium: 146mg
Calories: 104kcal
Carbohydrates: 11g
Cholesterol: 10mg
Fat: 5g
Fiber: 4g
Iron: 2mg
Potassium: 107mg
Protein: 4g
Saturated Fat: 3g
Sodium: 5mg
Vitamin A: 1225IU
Vitamin C: 608mg
