Rasam Rice

Ingredients (18)

• ·cup Toor dal
• ·tsp Turmeric powder
• ·Salt
• ·tbsp Coconut oil
• ·tsp Rai
• ·Curry leaves
• ·Hing
• ·Dry red chillies
• ·tbsp Garlic paste
• ·medium size Tomato puree
• ·tbsp Tamarind pulp
• ·tbsp Degi mirch
• ·tbsp Rasam powder
• ·Jaggery (gur)
• ·tsp Crushed black pepper
• ·tbsp Ghee
• ·Coriander leaves
• ·Water

1. 1

   Wash & soak toor dal for 30 mins. Pressure cook with salt & turmeric for 3–4 whistles. Beat till smooth.

2. 2

   Heat coconut oil, add rai, curry leaves, hing & dry red chillies. Sauté well.

3. 3

   Add garlic paste and sauté till aromatic.

4. 4

   Add tomato puree, salt, tamarind pulp, deggi mirch & rasam powder. Cook well.

5. 5

   Add boiled dal, water as needed & jaggery. Mix and cook for 5–10 mins.

6. 6

   Once it boils, add crushed black pepper & ghee.

7. 7

   Finish with coriander leaves, mix well and serve hot with steamed rice.