152. Another Type Of Onion, Garlic Lentil Rasam🔗

Ingredients :

Water - 2¼ padi Pigeonpea - ⅜ padi Ghee - ¼ palam Salt - 1 palam Roasted Red Chilli Powder - ½ palam Roasted Coriander Seed Powder - ⅜ palam Roasted Pepper Powder - 3 veesam 3/16 palam Roasted Cumin Powder - veesam 3/16 palam Roasted Fenugreek Powder - veesam 1/16 palam Roasted Mustard Powder - veesam 1/16 palam Bengal Gram - ¼ palam Black Gram - ¼ palam Cleaned Sesame Seeds - ½ palam Grated Coconut - ½ palam Onion -½ palam Garlic - ¼ palam Groundnut - 1½ palam Pepper - ¼ palam Curry Leaves - ½ palam Coriander Leaves - ⅛ palam Ghee -1 palam Red Chillies -⅛ palam Mustard Seeds - ⅛ palam Asafoetida - 2 ku.a Lemons - 2 big size

Method :

• 1. Boil pure water in a vessel that can hold 4 padi water. Add pigeonpea, ghee and turmeric to the boiling water one by one. Close it with another vessel filled with water.
• 2. When the lentil is cooked well, add salt, roasted red chilli powder, roasted coriander seed powder, roasted pepper powder, fried cumin seed powder, fried asafoetida powder and fried mustard seed powder.
• 3. Fry Bengal gram, black gram, cleaned sesame seed, grated copra separately in ghee. Fry sliced onion and garlic in ghee. Grind all the fried ingredients together.
• 4. Grind groundnuts in ¼ padi water smoothly. Fry pepper pods in ghee and crush it. Add the ground masala and the crushed pepper to the lentil.
• 5. Add the curry leaves and coriander leaves. Heat ghee and add mustard and red chillies. When the mustard stops spluttering, add this to the rasam.
• 6. Follow the 22nd recipe for seasoning method. Pour the seasoning into the rasam and close the lid of the vessel.
• 7. Dissolve asafoetida in water and pour this into the rasam. Before serving the rasam, squeeze the juice of 2 lemons after removing the seeds.

153. Bengal Gram Rasam

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• 1. Take the water in a vessel that can hold 5 padi water and boil it.
• 2. Add bengal gram, ghee and turmeric to the boiling water one by one. Close it with another vessel filled with water.
• 3. When the lentils are cooked well, remove from fire. Fry separately in ghee or oil, red chillies, coriander seeds, pepper, cumin seeds and asafoetida and grind it to a smooth paste.
  • 7. Boil ½ padi water in a vessel that can hold 2 and ½ padi water and which is lead coated. Add tamarind to this water. Remove the seeds from the tamarind and extract the the tamarind juice and boil it. Add the ground mixture to this tamarind water.
  • 8. Add salt to the tamarind. Fry curry leaves and add it in the tamarind water. Wash coriander leaves in water, remove the stems and put it in the tamarind water.
  • 9. When the tamarind water becomes 1/4th amount, pour the water from the cooked dal into the tamarind water. If the vessel is not filled, add some more water to the dal, mash well and add it to the dal. Remove 4 or 5 ladle full of lentil and keep it in another lead coated vessel. When the rasam is fully boiled and comes up add this lentil to the rasam. By doing this, the rasam will not leak out of the vessel. Then add ghee to a pan and follow the 22nd recipe method for seasoning. Dissolve asafoetida in little water and add the juice to the rasam.