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Friday, December 14, 2012,12:44 AM by
J.Sujatha

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DAL DUMPLING RASAM

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
30 minutes

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.

INGREDIENTS

  • 4 tablespoon Sambhar powder
  • 4 tablespoon Asafoetida
  • Small-sized lemon tamarind
  • 2 teaspoon mustard seeds
  • 2 teaspoon Cooking oil
  • A few curry leaves

Masala

  • 200 grams of Thoor dal
  • 8 Red chillies
  • 4 tablespoon Asafoetida powder
  • 4 tablespoons Rice flour
  • Salt to taste

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