Rasam
This spicy, tangy dish made with tur dal is one of our favourites. Originating from southern India, it has become so popular that many restaurants also serve their own variation of it.
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Cooking tools:
- Pressure cooker
- Tempering ladle
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
Ingredients
- ½ cup tur dal
- 1 tsp cumin coriander seed powder
- 1 tbsp red chilli powder
- 1 lime-sized ball of tamarind soaked for 10 minutes
- 1 tbsp oil
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds
- 2 sprigs curry leaves
- ¼ tsp asafoetida
- 1½ tbsp jaggery
- Salt to taste
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