Rassam

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== Description ==
Spicy lentil broth
== Ingredients ==
* 1 cup toor dal, picked, cleaned and washed
* 1 tsp turmeric powder
* 2 tsp tamarind pulp (tamco)
* 3 cups chopped ripe tomatoes
* 2 cloves of garlic, very finely minced
* 1 tbsp coriander powder
* 1 tsp cumin powder
* ¼ tsp asafoetida
* 1 tsp freshly ground black pepper
* 2 tsp red pepper powder
* 4 green chilies, chopped into large chunks
* 5½ cups of water
=== For tempering ===
* 3 tsp canola oil
* 2 tsp back mustard seeds
* ¼ tsp black cumin seeds
* 3 whole dried red chilies
* 10 curry leaves
* pinch of asafoetida
* salt to taste
* 2 tablespoons chopped fresh coriander, for garnish
== Directions ==
# In a saucepan combine dal, turmeric, and water.
# Bring to a boil over medium-flame.
# Simmer over low hear for a half hour, stirring occasionally to prevent sticking.
# The pan should be partially covered as the lentils are cooking.
# The lentils should be tender at the end of the half hour.
# Cook more if they are still not too soft.
# Remove from heat and set aside *strain the lentils into a bowl.
# Add enough water to make the broth upto 4½ cups of liquid.
# Set aside the lentils to use for another recipe.
# Place tamarind pulp in a bowl and pour ½ cup of hot water and soak for 15 minutes.
# Mash with the back of a spoon.
# Strain into a bowl and set aside.
# Puree 2 and a half cups of the tomatoes with the garlic and a half cup of water until smooth *add the tamarind water, pureed tomatoes, cumin, black pepper, red pepper, coriander powder, asafoetida and the green chilies to the strained lentil broth.
# Over a medium flame heat the mix until it is almost boiling.
# Make certain not to let the broth boil.
# Reduce the heat to a gentle flame and simmer, partially covered for 20 minutes.
# Add the remaining chopped tomatoes and cook for a few minutes.
=== Tempering ===
# Heat the canola in a small frying pan.
# Add the mustard seeds and cook till they crackle.
# Add the cumin seeds, red chilies and curry leaves and the asafoetida.
# Cook until the chilies are lightly browned.
# Add this mixture to the soup and stir.
# Season to taste with salt and serve the soup garnished with coriander leaves.
# Serve piping hot in cups.
Category:South Indian Recipes
Category:Tamarind Recipes
Category:Curry Recipes
Category:Lentil Recipes
Category:Tamarind juice Recipes
Category:Curry leaf Recipes
Category:Asafetida Recipes
Category:Toor dal Recipes
Category:Tomato Recipes
Category:Dried chile pepper Recipes
Category:Fresh chile pepper Recipes
Category:Recipes that need photos