Rasam is a traditional South Indian soup, known for its tangy and spicy flavors. It is typically served with rice or enjoyed as a warm, comforting soup. The use of Bharat Rasam Powder adds an authentic touch to this beloved dish.
Ingredients:
- 50 grams toor dal
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- Half teaspoon asafetida powder (hing)
- 2 tablespoons Bharat Rasam Powder
- 1 teaspoon jaggery
- 1 teaspoon tamarind pulp
- Salt to taste
Method:
- Prepare the Dal: Pressure cook the toor dal with 100ml of water until it is soft and fully cooked. Set it aside
- Prepare the Tamarind Pulp: Soak dried tamarind (imli) in a small bowl of water for at least 30 minutes. After soaking, rub the tamarind gently with your fingers to extract the pulp. Strain the mixture to remove any solids, and the tamarind pulp is ready to use.
- Prepare the Tadka: In another vessel, heat oil and add mustard seeds. Once the mustard seeds splatter, add hing and curry leaves.
- Combine and Cook: To the tadka, add the boiled dal and mix well. Add Bharat Rasam Powder, jaggery, and tamarind pulp. Cook on low heat for 10 minutes, allowing the flavors to meld together. Add water if you want a Rasam that is not too thick.
- Adjust and Serve: Adjust the salt and serve the Rasam hot, either with rice or as a standalone soup.
