Ingredients
- Horsegram - 3 tbsp
- Ginger - 1 tsp
- Toor dal - 2 tbsp
- Tamarind paste - 1 tbsp
- Turmeric powder - 1/8 tsp
- Green chilli - 2
- Salt - as needed
To roast and ground:
- Oil - 1/4 tsp
- Pepper powder - 1/4 tsp
- Red chilli - 1
- Coriander seed - 1/2 tsp
- Toor dal - 1/4 tsp
- Garlic - 2 big
- Cumin seeds - 1/2 tsp
- Tomato - 1 big
- Turmeric powder - 1/8 tsp
- Salt - as needed
To temper
- Ghee - 1 tsp
- Mustard seed - 1/4 tsp
- Cumin seed - 1/4 tsp
- Red chilli -1
- Curry leaves - few
Instructions
- Soak Kollu in hot water for 30 minutes and add around 1 + 1/4 cup water and cook for 5 whistles. Simmer the cooker and keep it for 10 minutes. Switch off
- Pressure cooker 2 tablespoon toor dal and keep it aside
- In a pan add oil, pepper, red chili, and coriander seed; sauté for 30 seconds
- Add garlic and cook for a minute
- Add toor dal and cook till dal turns golden brown
- Add cumin seeds and give a quick sauté
- Add tomatoes, and a little salt, and cook till tomato turns mushy
- Add turmeric powder and cook for 30 seconds. Switch off
- Add 1 tablespoon of cooked horse gram and ginger; let the mixture cool down
- Ground into a paste without water
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- In a pan add the ground paste, 1/3 cup of mixie water, and 1 cup of horse gram cooker water; mix well
- Add turmeric powder, 1 tablespoon of thin tamarind water, salt, and cook for 10 minutes or till the raw smell goes off and the mixture is frothy
- Add the cooked dal and jaggery; cook for 5 minute
- In a separate pan add ghee and when its hot add the ingredients under “to temper” and let it splutter
- Add the tempering to the rasam, coriander leaves, and generous pinch of hing; switch off
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Notes
1. Rasam powder can be used instead of freshly roasted spices
2. Kollu can be added directly instead of grounding with other ingredients
3. Garlic can be skipped
4. Coriander and curry leaves can be ground for extra flavor
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