Coriander Seed and Red Gram Dal Rasam

Corainder Seed and Red Gram Dal Rasam

A rasam a day keeps the doctor away. I am sure that is true. Rasam is a health giving dish which is basically a broth flavoured with a variety of spices, each with health giving properties. This rasam recipe is another from Meenakshi Ammal’s books Cook and See. It is a plain rasam, very simple and quick to make. Very similar to Kottu Rasam, it has added coriander seed and a little toor dal.

Similar recipes include Cumin Seed Rasam, Tulsi Rasam, Tomato Lentil Rasam, Garlic Rasam, and Plain Dal Rasam.

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Browse all of our Rasam recipes and all of our Indian recipes. Our Indian Essentials Series is here. Or explore our Late Summer recipes.

Corainder Seed and Red Gram Dal Rasam

Coriander Seed and Red Gram Dal Rasam

Source : adapted from Meenakshi Ammal’s Cook and See Part 1
Cuisine: Indian
Prep time: 5 mins
Cooking time: 10 mins
Serves: 4 – 6 people, depending how you use it

ingredients
2 tspn toor dal
2 tspn coriander seed
tamarind – a lime sized piece, or use tamarind paste
0.75 tspn rasam powder
1.5 tspn salt
a pinch asafoetida

tadka
2 tspn ghee
1 tspn black mustard seeds
4 dried red chillies, broken in half
1 stalk curry leaves (10 – 12 leaves)

to garnish
a few green coriander leaves
a few curry leaves

method
Soak the coriander seed and toor dal. Grind into a powder or paste. Set aside.

Make 2 cups of tamarind water and place in a saucepan. To this, add salt, rasam powder, asafoetida and curry leaves. Mix well. Bring to the boil and then simmer to reduce it – about 10 mins.

Now add enough water to make up to 4 cups. Add the ground coriander seed and toor dal. As it comes back to the boil, remove from the heat.

Make a tadka of the mustard seeds, chillies and curry leaves in the ghee and add to the rasam. Garnish with coriander leaves and curry leaves.

recipe notes
Tomato can be added to the tamarind water. If tomatoes are used, the amount of tamarind can be reduced accordingly.

Sambar powder can be used in place of Rasam Powder.

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