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PrintMOONG DAL RASAM
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Add the tomatoes, ginger and spice powders to the creamy dhal. Adjust seasoning with salt.
- Pour in 2 cups of water, mix well and simmer for about 5-7 minutes.
- Stir in the lemon or lime juice.
- For the tempering, put the oil in a small skillet over medium heat. When the oil is hot but not smoking, add the red chili and cumin seeds.
- Fry over medium heat, till cumin seeds are golden brown.
- Pour contents of skillet into the rasam. Mix and serve warm.
INGREDIENTS
- 75 grams finely chopped tomatoes
- 2 tablespoon minced fresh ginger
- 45 grams moong dhal washed, drained and cooked with half of turmeric powder to creamy consistency
- ¼ teaspoon asafetida powder
- 1 teaspoon cumin powder
- Salt, to taste
- ½ teaspoon lemon or lime juice
Tempering
- 1 dried red chili
- 1 teaspoon Cooking oil
- ½ teaspoon cumin seeds
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