Chana Dal Rasam Recipe
Chana Dal Rasam
South Indian Lentil 'Soup'
Submitted By: Taz
Ingredients:
1 Cup Large Split Yellow Lentils (Chana Dal) - picked and rinsed
3 Roma Tomatoes (Tamatar) - diced
6 Fresh Curry Leaves (Kaddi Patta)
4 cloves Fresh Garlic (Leh-sun) - crushed
2 Whole Dried Red Chiles (Lal Mirch)
¼ Cup Fresh Coriander Leaves (Dhania Patta) - rough chopped
1 Tbs Oil - can use olive, grape seed, canola, or avocado
1 Tbs Ghee
2 tsp
Rasam Powder
1 tsp Tamarind Concentrate (Imli)
1 tsp Black Mustard Seed (Rai)
1 tsp Jaggery (Gur) - grated fine
⅛ tsp Turmeric Powder (Haldi)
Kosher Salt (Namak) to taste
5 Cups Water
Preparation:
- Place picked and rinsed lentils in a 3-6 quart pressure cooker along with tomato, garlic, tamarind, jaggery, turmeric, and 3 cups water - Bring to pressure over high heat - Once pressure has been reached, reduce heat to low and allow to cook for 8 minutes
- Remove from heat and open the pressure valve to release pressure until safe to open
- Remove lid and add remaining 2 cups of water - Add rasam powder and fresh coriander leaves - Thoroughly combine - Bring to a boil over medium heat - Once boil has been achieved, reduce heat to a simmer and allow to cook for 10 minutes
- Add ghee and thoroughly combine - Transfer to serving dish
- Tadka: Heat oil in a small skillet or kadahi over medium-high heat until shimmering
- Once oil is hot, add mustard seed and sauté until mustard seeds pop (apx 30 seconds) - Add curry leaves and dried red chiles - Sauté for another 30 seconds to a minute until curry leaves are crisp and chiles have darkened
- Pour the tadka over the rasam and serve hot along with idli, dosa, medu vada, steamed basmati rice, or as part of a South Indian Thali
