Recipe by Nyteglori
Some of these more exotic ingredients can be found in Ethnic stores that carry India foods.
- 5 tablespoons pigeon peas, picked-over split skinned (toovar dal)
- 4 cups water
- 1⁄2 tablespoon oil
- 1⁄2 teaspoon black mustard seeds
- 1 fresh hot red chili pepper, halved lengthwise (such as serrano or Thai)
- 1⁄2 lb white pearl onion
- 2 tablespoons fresh ginger, finely chopped peeled
- 1 teaspoon ground coriander
- 1 teaspoon tamarind paste
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon asafoetida powder
- 3 fresh hot green chili peppers, halved lengthwise (such as serrano or Thai)
- fresh cilantro stem
Directions See How It's Made
- Wash dal in several changes of water until water runs clear and drain well in a sieve.
- Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
- Heat oil in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop.
- Add 1 1/2 cups water and remaining ingredients (but not dal paste).
- Bring to a boil and simmer, stirring occasionally, until onions are softened, 6 to 8 minutes.
- Add dal paste and remaining cup water, stirring to incorporate.
- Bring rasam to a boil, stirring occasionally, and season with salt.