DAL DUMPLING RASAM

Preparation Method :

• Extract tamarind juice.
• Soak thoor dal in boiling water for 20 minutes remove water (keep aside) and roughly grind with red chillies, asafoetida and salt.
• Heat half the oil and allow half the mustard seeds to splutter; add the ground dal to this. Stir well, and allow water to evaporate.
• Remove from fire and mix with rice flour; now make lemon-sized balls. Keep aside.
• Pressure-cook tamarind juice, sambhar powder, salt, asafoetida, and curry leaves for a whistle.
• Pour rasam into vessel, temper with the rest of the mustard seeds and add a 200 ml of water more.
• Add the water kept aside for soaking dal. When it comes to boil, add 2 to 3 dumplings at a time and bring to boil.
• After 2 to 3 minutes the dumplings will appear on the surface; remove them and add some more until fully done.
• Garnish with chopped coriander leaves.
• Serve hot with rice.