Ingredients
1/2 to 3/4 cup yellow split peas or moong dal, or masoor dal
(washed)
Generous 2 inch knob of ginger, peeled and chopped
1/4 tsp turmeric powder
1 heaping tsp coriander powder
1 tsp asafetida, divided into 1/2 tsp quantities
1 tsp fenugreek powder
1 cup chopped cilantro, stems included, divided into 1/2 cup
portions
2 tsp salt
1 -2 limes, juiced
Tempering oil
6 cloves of garlic, peeled
1 heaping tsp whole cumin seed
1 stalk of curry leaves (about 8-10 leaves)
1 Tb olive oil
1 tsp black mustard seeds
1/4 tsp fenugreek seeds
1 dried red chili
1.
Combine dal, 3 cups of water, ginger, turmeric,
coriander powder, 1/2 tsp asafetida, fenugreek and 1/2 cup of the cilantro in a
large pot over medium heat and cook until dal is soft. Optional: you can mash the dal with a
potato masher once cooked, while still in the pot.
2.
Once dal is cooked, add 4 cups of water to the
pot. Add salt and the juice of 1-2
limes. Adjust salt and tartness to
your taste.
3.
Make the tempering oil: Using a mortar
and pestle, smash together the garlic and the whole cumin seeds. Set aside. In a small metal saucepan, combine oil, mustard seeds,
fenugreek seeds, and red chili.
Cook on low heat until the fenugreek seeds turn brown and the mustard
seeds start to pop. Add the
garlic/cumin mixture and the curry leaves and remaining 1/2 tsp asafetida. Cook until garlic is brown.
4.
Add tempering oil mixture to the dal and add the
remaining 1/2 cup of cilantro.
Note: If you
intend to just drink the rasam, 1/2 cup of dal is all you need. If you are going to eat it over rice,
use 3/4 to 1 cup of dal.
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