Red gram (pigeon pea) rasam recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Red gram (pigeon pea) - 1/4 cup
  2. Tamarind - 1/2 small size or 1 tablespoon (tbsp) paste
  3. Hot dry chili - 2
  4. Tomatoes - 1
  5. Garlic - 4 cloves
  6. Curry leaves (optional) - 5
  7. Coriander leaves - 1/4 cup
  8. Salt - to taste
  9. Rasam powder – 1  and 1/2 teaspoon (tsp)
  10. Turmeric powder - 1/4 teaspoon (tsp)
  11. Oil - 3 table spoon
  12. Mustard seed - 1/4 teaspoon (tsp)
  13. Cumin seed - 1/4 teaspoon (tsp)
  14. Split black gram - 1/4 teaspoon (tsp)
  15. Split bengal gram  - 1/4 teaspoon (tsp)

PREPARATION:

  1. Cut the tomatoes into small cubes. Crush the garlic (you can use a pestle)
  2. Cook the Red gram (pigeon pea) into a paste and 2 cup hot water or you cook the dal with lot of water and keep the water (2 cups)
  3. Make 1 cup of tamarind water.
  4. Now heat oil in a pan add mustard seed, cumin seed until splatter.
  5. Now add the Hot dry chili, split black gram, Split bengal gram and cook for 2-3 min until the Split bengal gram turns red.
  6. Now add the cut tomatoes, crushed garlic until oil separated. Now add the rasam powder, turmeric powder (note might want to reduce heat or the spices will be burnt) and mix for 1 min.
  7. Now add the Red gram (pigeon pea) water, tamarind water, salt, curry leaves, coriander leaves and cook until the mixture is about to boil.

NOTES:

  1. Serve this with white rice or drink some in a cup.



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