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Why should I trust Ariso?

Ariso’s recommendations are curated and vetted by a team of nutrition experts so, they are completely unbiased and credible.

How should I find what’s good for me and what isn’t?

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Recipe

Tangy Lentil Rasam

Recipe By:

Ariso Recipes

Tangy Lentil Rasam

Name: Tangy Lentil Rasam
Prep time: 0
Cook time: 30
Total time: 30
Cuisine: Andhra
Ingredients: Salt,Oil,Curry leaves (Murraya koenigii),Asafoetida (Ferula assa-foetida),Cumin seeds (Cuminum cyminum),Fenugreek seeds (Trigonella foenum graecum),Mustard seeds (Brassica juncea),Split pigeon peas,Tamarind Water

Last update date: February 24, 2012

Enjoy the comforting flavors of Tangy Lentil Rasam, a South Indian classic. Made with toor dal and tamarind water, it's a warm and soothing soup-like dish, perfect to lift your spirits.

Total Time:

30 minutes.

Cuisine:

Andhra

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Looks Clean

All Ingredients used are safe and clean.

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Ingredients

Serving:

4

1

2

3

4

5

6

7

8

9

10

Tamarind Water

2.0 cup

Split Pigeon Peas (Toor Dal)

0.5 cup

Asafoetida (Ferula assa-foetida)

1.0 teaspoon

Salt

As required

Mustard seeds (Brassica juncea)

1.0 teaspoon

Cumin seeds (Cuminum cyminum)

1.0 teaspoon

Fenugreek seeds (Methi Seeds)

1.0 teaspoon

How To Cook?

1

To begin making the tangy lentil rasam, pressure cook the tamarind water and split pigeon peas (toor dal) along with asafoetida (hing) and salt for about 4 whistles.

2

Turn off the heat and allow the pressure to release naturally.

3

Open the pressure cooker and thoroughly mash the cooked dal, mixing it well with the tamarind water.

4

In a separate pan, heat oil and add mustard seeds, cumin seeds, and fenugreek seeds. allow them to crackle.

5

Add curry leaves and a pinch of asafoetida (hing) to the tempering and let it sizzle for 2 seconds.

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