Most of our lunch will definitely have hot piping rasam, as i told earlier we are rasam family. I have already prepared many varieties of rasam and this super fingerlicking pepper moongdal rasam is one among those comforting food. Instead of using rasam powder, i went for a special masala using peppercorns,cumin seeds, corainder seeds,dry red chillies and channa dal for making this rasam, we call this rasam usually as arachi vitta rasam. Also i used cooked moongdal for preparing rasam instead of usual toordal, serve this rasam simply with fried papads and chicken fry, you will definitely enjoy this spicy rasam.This is my second entry to Kalyani's Magic Mingle.
1/4cup Split moongdal (cooked and mashed)
1no Tomato (crushed)
2nos Garlic cloves (crushed)
Few curryleaves
2nos Green chillies (slit opened)
1/2tsp Mustard seeds
1/2tsp Cumin seeds
1/4tsp Asafoetida powder
1no Dry red chilly
1tbsp Lemon juice
1tsp Ghee
To grind:
1tbsp Peppercorns
1tsp Cumin seeds
2tbsp Coriander seeds
2nos Dry red chillies
1tsp Channadal
Dry roast all the spices given under list 'to grind' for few minutes and grind as fine paste with enough water.
Meanwhile take the cooked dal,crushed tomatoes,grounded paste,crushed garlic cloves and salt in a bowl, add enough water and keep aside.
Heat ghee, let splutters the mustard seeds,cumin seeds and add the slit opened green chillies,curry leaves, dry red chilly, asafoetida powder and fry for few minutes.
Now add the already prepared dal-grounded paste mixture to the tempered spices and cook until the rasam starts bubbling, finally add the lemon juice and put off the stove.
Serve hot.
1/4cup Split moongdal (cooked and mashed)
1no Tomato (crushed)
2nos Garlic cloves (crushed)
Few curryleaves
2nos Green chillies (slit opened)
1/2tsp Mustard seeds
1/2tsp Cumin seeds
1/4tsp Asafoetida powder
1no Dry red chilly
1tbsp Lemon juice
1tsp Ghee
To grind:
1tbsp Peppercorns
1tsp Cumin seeds
2tbsp Coriander seeds
2nos Dry red chillies
1tsp Channadal
Dry roast all the spices given under list 'to grind' for few minutes and grind as fine paste with enough water.
Meanwhile take the cooked dal,crushed tomatoes,grounded paste,crushed garlic cloves and salt in a bowl, add enough water and keep aside.
Heat ghee, let splutters the mustard seeds,cumin seeds and add the slit opened green chillies,curry leaves, dry red chilly, asafoetida powder and fry for few minutes.
Now add the already prepared dal-grounded paste mixture to the tempered spices and cook until the rasam starts bubbling, finally add the lemon juice and put off the stove.
Serve hot.
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