Ordinary Rasam
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   red gram dal -- (pigeon peas, toor d
                        -- picked over & washed
   1      cup           water
   2                    tomatoes -- diced
                        a lemon-sized piece of tamarind pulp
     1/2  teaspoon      asafetida powder
   2      teaspoons     rasam powder
                        salt -- to taste
   2 1/2  cups          water -- (extra)
                        coriander leaves -- to garnish
                        ***FOR TEMPERING***
   2      teaspoons     ghee
   1      teaspoon      brown mustard seeds
     1/2  teaspoon      cumin seeds
   1                    red chile -- halved
                        a few curry leaves
 

Preparation:

Wash red gram dal well. Drain. Place in a heavy saucepan. Cover with 1 cup water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat and simmer dal gently for 1 1/2 hours. Stir several times during the last 30 minutes of cooking. Set dal aside without draining. Dice the tomatoes. Place in a heavy saucepan with the tamarind pulp, asafetida powder, rasam powder, and salt to taste. Add 1 cup water. Crush the contents of the pan together. Simmer for about 15 minutes. Add the undrained cooked dal and the remaining 1 1/2 cups water to the rasam. Bring to the boil. Tempering: Heat 2 teaspoons ghee in a heavy frying pan or skillet. Add the mustard seeds, cumin seeds, halved red chile powder, and a few curry leaves. When the mustard seeds splutter, add this mixture to the rasam. Garnish the rasam with chopped coriander leaves. Serve hot.