Rasam- Helen's recipe Recipe

Name: Rasam- Helen's recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup toor dal; ¼ cup red ripe tomato; ½ teaspoon turmeric powder; 1 teaspoon mustard seeds; ½ teaspoon asafetida powder; 1 tablespoon ghee or 1 tablespoon oil; 3 green chilies; curry leaf; salt and pepper; 1 lime, juice of (optional)

Servings: persons

½ cup toor dal
¼ cup red ripe tomato
½ teaspoon turmeric powder
1 teaspoon mustard seeds
½ teaspoon asafetida powder
1 tablespoon ghee or 1 tablespoon oil
3 green chilies
curry leaf
salt and pepper
1 lime, juice of (optional)

1
Cook dal in water until very soft.
2
Mix thoroughly to a smooth consistancy.
3
Add 6 cups of water.
4
Cut the green chilies lengthwise and the tomatoes into medium size squares.
5
Add to dal.
6
Heat the ghee and put in the mustard seed and when they splutter, add the asafoetida and curry leaves.
7
Add the dal, turmeric powder, salt and pepper.
8
Cook for 15-20 minutes on medium heat.
9
Squeeze in the juice of a lime if you'd like.
10
For Dal-Rasam, the method is absolutely the same, only aedd 6 cups of tamarind water to the cooked dal.
11
This tastes better than ordinary rasam.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup toor dal, ¼ cup red ripe tomato, ½ teaspoon turmeric powder, 1 teaspoon mustard seeds, and more.

Yes, Rasam- Helen's recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rasam- Helen's recipe

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