Garlic Rasam By Pearlie
by pearlie

Here is a garlic flavoured lentil recipe, garlic rasam with a delightfully spicy taste and typically served tempered with curry leaves, mustard seeds and garlic flakes.

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Garlic Rasam By Pearlie recipe - How to make Garlic Rasam By Pearlie

2 quartered tomatoes
4 garlic (lehsun) cloves
8 to 10 curry leaves (kadi patta)
1/2 cup chopped coriander (dhania)
1 cup tamarind water
3 tsp rasam powder
1 tsp coriander (dhania) seeds powder
1 tsp cumin seeds (jeera) powder
1/4 tsp asafoetida (hing)
salt to taste
2 cups cooked and mashed toovar (arhar) dal
1 tsp ghee
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli

Method

Combine the tomatoes, garlic and half of curry leaves and blend in a mixer till smooth.
Transfer in a deep pan, add the tamarind water , salt, rasam powder, cumin seeds powder, coriander seeds powder, half of coriander leaves, curry leaves, a little hing and a cup of water, mix well and bring to boil.
Simmer for 15-20 minutes or till the mixture has reduced to half.
Add the toovar dal mixed with 1 and a half cups of water and mix well.
Add the coriander and when the dal starts boiling, remove form the flame.
For the tempering, heat the ghee in a small pan and add the cumin seeds and mustard seeds.
When the seeds crackle, add the asafoetida and red chilli and saute for 10 seconds.
Add this to the rasam and mix well.
Serve hot with rice.