DAL RASAM / Bele Saru

Ingredients:

Tur Dhal – ½ Cup (Pressure Cook till soft & keep aside- 
Open Cooker when it has cooled down & strain away the Dhal Water & keep for the Rasam – You could use the Dhal for Sambar or for any other Preparation of your’s). Tamarind as big as a lime size ball –(soak in 2 cups warm water & extract the pulp & keep aside); Salt to Taste; Tomatoes 2 no’s (medium size) – chopped & kept; Asafotedia Powder - ¼ tspn; Rasam Powder 1 Tbspn.

Seasoning Ingredients required:
2 tspns. Oil; 
2 Red Chillies; 
Mustard Seeds ½ tspn; 
Curry Leaves few; 
Jeera Seeds ¼ tspn. 

For Garnishing: 
Chopped Corriander leaves – 1 tbspn. 

Method:

In a vessel add the Tamarind Water (extract), Chopped Tomatoes, Asafetida Pwd., Salt, Rasam Pwd. & 1 – 2 Glasses of water, mix well & place on fire, let it bubble nicely till the raw tamarind smell goes – now add the Dhal Water & if necessary another 2 glasses of water & bring to a boil, it will froth up – remove from fire & keep aside. Fry your seasoning ingredients 
& pour over the Rasam. Garnish with chopped Coriander leaves. Serve Hot 
with Plain Rice, Pappads, Kootu, & Poriyal. 

PN: When you are using Tomatoes also for the Rasam check on the quantity of tamarind you are using. 

PN: Tsp. Means teaspoon. Tbsp. Means Tablespoon. Pwd. Means powder. 

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