151. Onion, Garlic Lentil Rasam🔗

Ingredients :

Water - 4 padi Pigeonpea - ½ padi Ghee - ½ palam Turmeric Powder - ⅛ palam Red Chilli - ¾ palam Coriander Seed - ½ palam Pepper - 3 veesam 3/16 palam Cumin Seed - ⅛ palam Fenugreek Seed - veesam 1/16 palam Mustard Seed - veesam 1/16 palam Black Gram - ¼ palam Bengal Gram - ¼ palam Cleaned Sesame Seed - ½ palam Grated Coconut - 1 palam Onion - 1½ palam Garlic - ½ palam Water - ½ padi Tamarind - 3¼ palam Salt - 2¼ palam Curry Leaves - 1 palam Coriander Leaves - ⅛ palam Ghee - 1½ palam Mustard Seed - ¼ palam Asafoetida - 2 ku.a

• 1. Boil 4 padi pure water in a 6 padi water holding capacity vessel. Add pigeonpea, ghee and turmeric powder one by one into it. Close this with another vessel filled with water.
• 2. If the vessel is half filled, the vapours may escape outside. Take red chillies, coriander seeds, pepper, cumin seeds, asafoetida, mustard, black gram, chana dal, cleaned sesame seed, grated coconut, onion and garlic.
• 3. Fry all the ingredients except onion and garlic in 2 palam ghee separately. Fry onion and garlic in ¼ palam ghee after removing the skin and cutting them into pieces. Grind all the ingredients into a fine paste.
• 4. Boil water and tamarind in a lead coated vessel that can hold 2 ½ padi water and remove the seeds of the tamarind and extract the juice. Put salt in the tamarind juice. After 5 minutes dilute the ground masala with little water and add it to the boiling tamarind juice.
• 5. After it boils for 3 minutes, add the curry leaves and coriander leaves. After the dal is cooked well pour it into the rasam along with its water.
• 6. If the vessel containing the rasam is not full crush the lentils and add more water and pour it into the rasam. Remove 2 or 3 ladleful of the lentil into another lead coated vessel.
• 7. When the rasam starts boiling well, heat ghee in a pan and put mustard seeds. When the seeds stop crackling, pour this and the ladleful of dal kept aside, into the rasam. Dissolve asafoetida in water and add this to the rasam.