Patli Rasam Dal

Thin South Indian Rasam-Style Dal

सामग्री

विधि

1. Rinse dal, pressure-cook with 1.5 cups water and turmeric for 3 whistles until fully mushy.
2. Blend the cooked dal with its cooking water until smooth. This is the dal base.
3. In a separate pot, simmer chopped tomato with the remaining 2.5 cups water for 8-10 min until soft and pulpy.
4. Squeeze in the tamarind pulp, add the blended dal base and salt. Simmer 5 min. The consistency should be thin, like a soup, not a thick dal.
5. Heat ghee, add cumin seeds, crushed pepper, hing and curry leaves if using. Sizzle 10 seconds, pour over the rasam.
6. Finish with coriander leaves. Serve very hot, either as a sipping soup or spooned over rice.