Onion Sambaar

1. 1

   Wash dal in several changes of water until water runs clear and drain well in a sieve.

2. 2

   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.

3. 3

   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.

4. 4

   Add 1 1/2 cups water and remaining ingredients (but not dal paste).

5. 5

   Bring to a boil and simmer, stirring occasionally, until onions are softened, 6 to 8 minutes.

6. 6

   Add dal paste and remaining cup water, stirring to incorporate.

7. 7

   Bring rasam to a boil, stirring occasionally, and season with salt.

No additional tips available.