Sundal Rasam (Mixed Pulses Soup)

Ingredients
- 1/2 cup cowpea Soaked overnight and pressure cooked to soft
- 1/2 cup green gram Soaked overnight and pressure cooked to soft
- 1 cup Mixed pulses Soaked overnight and pressure cooked to soft
- 300 ml Tamarind juice from a lemon size tamarind
- 2 Tomatoes Chopped
- Jaggery gooseberry size
- 1/4 tsp Turmeric Powder
- 1/4 tsp Asafoetida Hing powder
- Salt to taste
- Few Curry leaves
- Few Coriander leaves
- Mustard seeds for seasoning
- 1 tsp Oil
For Rasam Paste
- 3 tsp Coriander seeds
- 2 tsp Pepper corns
- 4 Red chilies
- 1 Coconut
- 3 tsp Shredded coconut
- 1 tsp Cumin seeds
Instructions
- Heat a tea spoon of oil in a pan and fry coriander seeds, pepper and red chilies to brown and switch off the stove.
- Add a ladle of pressure cooked pulses,
- Boil tamarind juice with tomatoes, salt, jaggery and turmeric powder for 5 minutes or till the raw smell goes.
- Add the boiled pulses with water to the boiling rasam and allow to boil for 5 more minutes.
- Add some water to the rasam paste (prepared in the beginning), mix well and pour it to the pan. Add curry leaves and coriander leaves.
- In a sauteing pan do the seasoning with mustard seeds and add to the rasam. Switch off the stove.
Notes
Recipe Nutrition
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