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Ingredients (Measurement Conversion Calculator) Tamarind paste - 2 Tablespoons
Salt - To Taste
Turmeric powder - 2 teaspoons
Limdo leaves - 4-5
Urad Dal - 2 Tablespoons
Asafoetida - 1 pinch
Curry leaves - as needed, to garnis
Mustard Seeds - 1 teaspoon
Too Dal - 1 cup
Oil - 2 Tablespoons
Water - 1.5 pints
Dosa Garam Masala - 2-3 Tablespoons
Channa Dal - 2 Tablespoons
Directions
Boil the toor dal until tender. Blend the boiled lentils into soupy consistency. Take a large pan and add the oil. Gently heat the oil until hot and add the channa dal and urad dal. Wait for a few seconds until the lentils are roasted and slightly red, stirring all the time. Add the mustard seeds, asafoetida, and limdo. Add the toor dal and stir. Add the water and stir. Now add the salt, turmeric powder, garam masala, tamarind paste and stir thoroughly. If the mixture is thick add more water. Rasam should be of really less density. Leave over low to meduim heat to boil for at least 0. 75-1 hour. Garnish with curry leaves. Serve hot with any dosa dish, any vada dish or idli.
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Pulses item, suitable for vegetarians, south-Indian delicacy
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