KALYANA RASAM
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 to 4
 
Ingredients
  • Tomato, medium sized– 2 nos , divided
  • Toor dal – ¼ cup (soaked in water for ½ an hour)
  • Ghee - ½ tsp
  • Mustard seeds – ¼ tsp
  • Turmeric powder – a pinch
  • Asafetida – a pinch
  • Cilantro – 1 tsp
  • Curry leaves – 1 tsp
To roast and grind:
  • Toor dal – 1 tbsp
  • Black peppercorns – ½ tsp
  • Red chilli – 1 nos
  • Cumin seeds – ¼ tsp
Instructions
  1. Pressure cook the toor dal with ½ a cup of water for 5 to six whistles.
  2. Grind ¾ th of the tomato into puree. Chop and save the remaining.
  3. Heat a seasoning ladle with few drops of ghee and roast the given ingredients by adding one by one. Do not over roast the ingredients. Allow it to cool and grind them to a fine paste.
  4. Combine the tomato puree, ground paste, turmeric powder, asafetida and salt in a sauce pan and allow it to boil for 10 minutes.
  5. Add the cooked toor dal to the mixture and cook for another 5 to 10 minutes until a froth is formed around the rim. Switch off the flame and add the remaining tomato (chopped) to the hot rasam. Garnish with curry leaves and cilantro.
  6. Temper the rasam with mustard seeds. Enjoy the kalyana rasam with white rice and scrambled eggs or any fry on the side!
Recipe by MyEdibleCravings at http://myediblecravings.com/kalyana-rasam/