Ariso Recipes
Tangy Lentil Rasam
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.
30 minutes.
Andhra
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Ingredients
4
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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