Tuesday, 28 May 2019


Red Lentil rasam is an effortless version and can be served as an appetizer or with hot steamed rice as a Lunch meal.

How to make it?


Red lentils or Masoor Dal 50 gms
Turmeric 1/2 tsp
Tomatoes 3 pcs
Garlic cloves 5 pcs
Rock salt 3/4 Tsp
Roasted and powdered Cumin seeds and pepper 2 tsps
Curry leaves 10 pcs
Red chilly 1 or of your option
Asafoetida 2 pinches
Sesame Oil 1 tbsp
Mustard seeds 1/ tsp
Coriander greens, a few or fistful
Water about 600 ml


Wash the dal until clear water.
Place them in a small pressure cooker and add 200 ml water.
Add turmeric.
Add 3 tomatoes. Close the cooker and pressure cook allowing one whistle on medium heat.
Set aside to cool down of its own time.
Remove the whistle and mash the dal and tomatoes.
Add 400 ml water.
Add roasted cumin and pepper powder and mix to combine.
Add salt and coriander greens
Add grated garlic


Heat the pan with sesame oil
Add mustard seeds to crackle.
Once they are crackling, add red chilly and curry leaves.
Sprinkle asafoetida.
Transfer the dal contents.
Let the rasam gets the boiling point, turn off the heat.

Rasam is ready to be served.

Preparation time 20 minutes
Yield: 4 servings.

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