Ariso Recipes
Dill and Lentil Rasam
Last update date: February 24, 2012
Let your taste buds be enchanted by Dill and Lentil Rasam. This dish is a harmonious blend of exquisite flavors, featuring Toor Dal (Arhar Dal), Dill Leaves. Beyond taste, it's a testament to the nourishing power of natural ingredients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.40 minutes.
Karnataka
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To prepare dill and lentil rasam, start by boiling the toor dal, dill leaves, and grated fresh coconut in a pressure cooker. add turmeric powder and salt to the cooker.
2
Add 1 cup of water and pressure cook the dal mixture for about 4 whistles. turn off the flame and allow the pressure to release naturally.
3
Once done, drain the water from the cooked dal mixture and set it aside as it will be the base of our rasam. transfer the cooked dal into another bowl and let it cool.
4
In a mixer jar, combine the cooled cooked dal, poppy seeds, chopped onion, ripe tomato, cinnamon stick, fresh coriander leaves, rasam powder, and 1/4 cup of water. grind this mixture into a smooth paste.
5
Transfer the ground paste to a separate bowl.
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