This flavourful rasam with a special touch of Kaffir Lime is super comforting, pair it with some rice and enjoy a wholesome lunch!
KAFFIR LIME TOMATO RASAM
Ingredients
½ cup Tata Sampann Toor Dal
¼ tsp turmeric powder
Salt to taste
4 tbsps freshly chopped coriander leaves
1 large tomato, chopped
3-4 garlic cloves
1 green chilli
1 kaffir lime
1½ tsps rasam powder
½ tsp coriander powder
2 tbsps sesame oil
1 tsp mustard seeds
1 tsp white sesame seeds
¼ tsp asafoetida (hing)
8-10 curry leaves
1 tsp black pepper powder
Coriander sprig for garnish
Method
1. In a bowl, add Tata Sampann Toor Dal and sufficient water. Soak it for 3-4 hours. Drain and transfer into a pressure cooker.
2. Add turmeric powder and salt. Add sufficient water and pressure cook for 3-4 whistles. Take it off the heat and allow the pressure to be released completely.
3. In a blender jar, add 3 tbsps chopped coriander, tomato and garlic cloves, green chilli, and zest kaffir lime and blend to a fine paste.
4. Heat a non-stick pan, add the prepared paste into it. Add salt, rasam powder, coriander powder and mix well. Strain the prepared dal water into it. Mix well and let the mixture boil. Reserve the dal.
5. Add 1 tbsp cooked dal and mix. Allow the mixture to come to a boil. Take it off the heat.
6. For the tempering, heat sesame oil, mustard seeds, sesame seeds, hing, and curry leaves, and pour the tempering on the prepared rasam.
7. Add crushed black peppercorns, cut the kaffir lime in half and squeeze the juice into the rasam. Add remaining chopped coriander and mix well. Take it off the heat.
8. Transfer into serving bowl. Garnish with coriander sprig and serve hot.
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