• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1/4 cup tuar dal (yellow split peas)
  • 1/4 cup masoor dal
  • 4 large tomatoes, optional
  • 1/2 tsp tamarind extract
  • 1/2 tsp black pepper powder
  • 2 or 3 dry red chillies
  • 1/2 tsp chilli powder
  • 1/2 tsp hing powder (asafoetida)
  • 1/2 methi seeds (fenugreek)
  • 3 garlic cloves
  • 1 tsp cumin seeds
  • 1/2 mustard seeds
  • a bunch of coriander and curry leaves
  • salt to taste


  1. Cook the dal well with sufficient water. Add tomatoes, salt, chilly powder and tamarind extract. Crush the cumin and garlic and add black pepper to the rasam.
  2. Simmer for a few minutes and add the hing powder. Heat a little oil in a frying pan and fry the mustard seeds until they pop. Add the methi seeds and curry leaves after switching off the fire and add to the rasam.
  3. Garnish with coriander leaves.
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