30 June 2014,16:22 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat the oil in a non-stick pan. Saute the garlic cloves for a minute, then remove and set aside.
  • Boil water in a deep pan. Add the pigeon peas and diced tomato and cook, covered, until soft. Mash and reserve.
  • To make the rasam powder, dry roast the cumin seeds, peppercorns, chillies, coriander seeds and chana dal in a non-stick pan until lightly browned. Cool and grind to a powder.
  • Put 600ml water in a pan with the tamarind pulp, along with the salt, asafoetida, turmeric and rasam powder. Bring to the boil and simmer for 5 minutes, or until the raw tamarind smell disappears.
  • Add the mashed dal to the pan and bring back to the boil. Reduce the heat and simmer for 5 minutes. Strain and return to the boil.
  • For the tempering, heat the oil in a pan, then add the mustard seeds, chillies and curry leaves and saute until the seeds splutter. Add to the boiling rasam.
  • Cover immediately to trap the flavours and serve piping hot.


  • 2 teaspoon sesame oil
  • 20 garlic cloves
  • 4 tablespoons split pigeon peas, soaked
  • 2 medium-size tomato, diced
  • 4 teaspoons tamarind pulp
  • 1 teaspoon salt
  • Pinch of asafoetida
  • 1 teaspoon ground turmeric
  • For the rasam powder
  • 2 teaspoon cumin seeds
  • 10 black peppercorns
  • 6 dried red chillies
  • 2 tablespoon coriander seeds
  • 2 teaspoon split Bengal gram

For the tempering

  • 4 teaspoons  sesame oil
  • 1 teaspoon black mustard seeds
  • 4 dried red chillies
  • 2 sprig curry leaves

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