*  Exported from  MasterCook  *
 
                               Ordinary Rasam
 
 Recipe By     : Dakshin by Chandra Padmanabhan
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   red gram dal (pigeon peas, toor dal) -- picked
 over & rinsed
    1      cup           water
    2                    tomatoes -- diced
                         a lemon-sized piece of tamarind pulp
      1/2  teaspoon      asafoetida powder
    2      teaspoons     rasam powder
                         salt -- to taste
    2 1/2  cups          water (extra)
                         coriander leaves -- to garnish
                         For Tempering:
    2      teaspoons     ghee
    1      teaspoon      brown mustard seeds
      1/2  teaspoon      cumin seeds
    1                    red chili, halved
                         a few curry leaves
 
 Wash red gram dal well. Drain. Place in a a heavy saucepan. Cover with 1
 cuo water and bring to the boil. When boiling, cover pan with a lid,
 leaving slightly ajar. Lower the heat and simmer dal gently for 1 1/2
 hours. Stir several times during the last 30 minutes of cooking. Set dal
 aside without draining. 
 
 Dice the tomatoes. Place in a heavy saucepan with the tamarind pulp,
 asafoetida powder, rasam powder, and salt to taste. Add 1 cup water.
 Crush the contents of the pan together. Simmer for about 15 minutes.
 
 Add the undrained cooked dal and the remaining 1 1/2 cups water to the
 rasam. Bring to the boil.
 
 Tempering: Heat 2 teaspoons ghee in a heavy frying pan or skillet. Add
 the mustard seeds, cumin seeds, halved red chilli, and a few curry
 leaves.
 
 When the mustard seeds splutter, add this mixture to the rasam.
 
 Garnish the rasam with chopped coriander leaves. Serve hot.
 
 From: Dakshin, Vegetarian Cuisine From South India by Chandra
 Padmanabhan
 
 
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