DAL ESSENCE RASAM

Preparation Method :

• Soak dal in hot water and pressure-cook for 5 whistles.
• Extract tamarind juice.
• Add tamarind juice, sambhar powder, asafoetida, salt, and half the curry leaves and pressure-cook for a whistle.
• Open lid. Take the cooked dal and mash it well with water; leave it alone for 5 seconds; you will notice that the dal settles below while the water stays on top.
• Add to rasam. Taste, and if more essence is required, repeat the process with less of water.
• Add the rest of curry leaves mashed with the dal water.
• Heat oil, and allow mustard seeds to splutter; add to the rasam. Keep rasam over medium fire and allow the foam to form.
• Add, freshly chopped coriander leaves.
• Serve hot with rice.