Mixed Dal Rasam with Rice

Ingredients(for 1 medium bowl rasam + 1 katori cooked rice)

• 1/4 cup Toor dal (arhar dal)
• 1/4 cup Moong dal (yellow split lentils)
• 2 tbsp Masoor dal (red lentils)
• 1 tbsp Tamarind pulp (imli)
• 1 medium Tomato (finely chopped)
• 8-10 Curry leaves (kadi patta)
• 1/2 tsp Mustard seeds (rai)
• 1/2 tsp Cumin seeds (jeera)
• 1/2 tsp Black pepper powder (kali mirch)
• 2 Garlic cloves (crushed (optional)) - optional
• 1/4 tsp Asafoetida (hing)
• 1/4 tsp Turmeric powder (haldi)
• 1/4 tsp Red chilli powder (lal mirch)
• 2 tbsp Coriander leaves (finely chopped)
• 1 tsp Ghee or oil (use cold-pressed oil for vegan version)
• to taste Salt (namak)
• 1 cup Steamed Rice (cooked, preferably using sona masoori or ponni rice)

Instructions

1. 1

   Wash toor dal, moong dal, and masoor dal thoroughly. Soak for 10 minutes. Pressure cook dals with 2 cups water, turmeric powder, and a pinch of salt for 3-4 whistles until soft.

   15 minutes

   Soaking dals aids digestion and reduces cooking time.

2. 2

   Mash the cooked dals gently and set aside. Meanwhile, soak tamarind in 1/2 cup warm water for 10 minutes and extract the pulp.

   5 minutes

   Mashing dals creates a smooth texture; fresh tamarind gives authentic sourness.

3. 3

   In a deep kadhai or saucepan, heat ghee or oil. Add mustard seeds, cumin seeds, and let them splutter. Add crushed garlic (if using), curry leaves, and asafoetida. Sauté for a minute.

   3 minutes

   Do not burn spices; tempering releases essential oils and aroma.

4. 4

   Add chopped tomatoes and sauté until soft. Mix in black pepper powder and red chilli powder. Cook for 2-3 minutes.

   3 minutes

   Ripe tomatoes balance the tang and sweetness of rasam.