Rasam is a daily part of our lunch. A typical south Indian meal is incomplete without rasam. It’s my favorite part of meal too. So I like trying various recipes and one such is Horse gram Rasam. I learnt this recipe from my Mother in law. She is an amazing cook and an encyclopedia of handy tips. This rasam is regular in our diet during rainy days. Enjoy this spicy rasam with hot steamed rice and papad or carrot beans sabzi.
In the meantime dry roast ¼ cup of horse gram until nice aroma. Allow it cool and grind to a fine powder
Pressure cook toor dal with turmeric.
Squeeze the tamarind and filter the extract. Mash the cooked dal.
In a deep pan, place the mashed dal, water, salt and tamarind extract. Boil until the raw smell of tamarind disappears.
Add the rasam powder and allow it to boil for a minute
Roughly crush pepper with garlic pods using a pestle & motor
Add the crushed pepper garlic to the rasam. Allow it to boil for few mins and add two teaspoons of horse gram powder
Turn off the flame after one boil.
Check for salt and add more if required.
Tadka
Heat gingelly oil and ghee in a small wok. Allow the mustard seeds to splutter followed by cumin seeds, red chillies, curry leaves and a pinch of asafoetida
Add this tadka to the hot rasam and garnish with coriander leaves.
Serve with hot steamed rice.
Notes
Store the extra horse gram powder in an airtight container. This will stay good for 3 months.
Use Sakthi Masala – Rasam powder / homemade rasam powder for best results.