| Difficulty Level:

Easy

| Cooking Time:

35 mins

| Course:

Main Dish

Cookies

ingredients needed

  • ½ cup cooked toor dal (pigeon pea lentils), lightly mashed
  • 1 medium tomato, chopped
  • 1–1½ tsp Rambell Rasam Powder
  • ½ tsp turmeric powder, 1 tbsp tamarind pulp
  • 1–2 cloves garlic, crushed (optional)
  • 1 tsp jaggery (optional, for balanced flavor)
  • 2 tbsp chopped coriander leaves
  • For Tempering 1 tbsp oil or ghee ½ tsp mustard seeds ½ tsp cumin seeds 1–2 dried red chilies 6–8 curry leaves A pinch of asafoetida (hing)
Vegan Food Rye Bread

directions

  • Prepare the Base In a pot, combine water, chopped tomato, turmeric powder, tamarind pulp, crushed garlic, and salt. Bring it to a gentle boil and cook for about 5–7 minutes until the tomatoes soften.
  • Add Dal and Rasam Powder Stir in the mashed toor dal and Rambell Rasam Powder. Mix well and let the rasam simmer for 3–4 minutes. Avoid over-boiling to preserve the fresh spice aroma.
  • Balance the Flavors Add jaggery if using and adjust salt. Once the rasam starts to froth slightly on top, turn off the heat.
  • Prepare the Tempering Heat oil or ghee in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, dried red chilies, curry leaves, and asafoetida. Sauté for a few seconds until fragrant.
  • Finish the Rasam Pour the hot tempering over the rasam and garnish with fresh coriander leaves. Cover the pot for 1 minute to lock in the aroma.
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