- Exclusive Discounts on Diet Programs – Join Now!
Garlic Rasam
- Natasha Kanade
- January 24, 2022
Ingredients:
- Split pigeon pea (toor dal/arhar dal),soaked- 1 tbsp
- Garlic cloves- 2-3
- Tomato (cubed0- 1 medium
- Tamarind pulp- 1/2 tsp [ made at home ]
- Asafoetida- 1/4th tsp
- Turmeric powder- 1/4th tsp
- Salt- as per taste
- Split Bengal gram (chana dal)- 1 tsp
- Cumin seeds-1/2 tsp
- Black peppercorns- 1/4th tsp
- Dried red chilies- 2-3
- Coriander seeds- 1 tsp
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Add dal, tomato cubes, and water in a pan, cover, and cook until it becomes soft. Once it is cooked, mash the dal and keep it aside.
- In a non-stick pan dry roast cumin seeds, peppercorns, whole red chilies, coriander seeds, split Bengal gram to a light brown. Cool and pound to powder.
- In a separate pan, add tamarind pulp, salt, asafoetida, turmeric powder, garlic, prepared masala powder, and water. Cook for 5 minutes.
- Add mashed dal and allow it to a boil. Reduce heat and simmer for 5 minutes. Strain and bring to a boil again.
- Rassam is ready to serve.