Wash and soak toovar dal in one up of water for half an hour and pressure-cook the dal in one cup of water. When cooked mash well and keep aside.
Peel, wash and crush garlic. Wash and pat dry curry leaves. Coarsely powder peppercorns.
Dry roast and powder the chana dal, urad dal, red chillies, fenugreek seeds, cumin seeds, half a teaspoon of mustard seeds and coriander seeds.
Heat oil in a kadai and add garlic remaining mustard seeds, crushed peppercorns and ten curry leaves.
When the mustard starts to splutter, add mashed dal, the masala powder mixed with a little water, salt, turmeric powder, tamarind pulp and jaggery. Blend well and add five cups of water. Bring to a boil.
Simmer on low heat for ten to fifteen minutes. Strain it through a muslin cloth.
Heat oil in a pan for tempering. Add mustard seeds, allow them to crackle, add red chillies, asafoetida and the remaining curry leaves Pour over the rasam. Serve hot. |
