One of the advantages of learning cooking from the internet is that you are not tied to one particular cuisine or style of cooking. You experiment with different styles and use what works best for you.
I was craving simple daal chawal entire week. So before going to bed, I boiled some toor dal in prep for lunch. When I woke up this morning, I was craving some hot and spicy rasam. Conflicting temptations resulted in what I’d call a pretty decent experimental dish. Let’s call it – rasambhar 😉
Boil 1 cup Toor dal with 2 cups water, turmeric, cumin powder and salt. 12min on high pressure and instant release.
For tempering use oil, mustard seeds, hing, curry leaves, whole red chili. Wait for the mustard seeds to splutter.
Add finely chopped tomatoes. Ripe and juicy tomatoes are best for this.
Add a heaped tsp each of cumin power and coriander powder. Crush some black pepper (a lot of it). And add 1 tbsp jaggery
Let the tomatoes cook for a few minutes. Add 1 tbsp tamarind paste.
Add the boiled dal, and 1 cup water – depending on how thin you want this to be. Add salt as needed.
Seal and cook on high pressure for 3min. Quick release.
Add some freshly chopped coriander and enjoy with some steaming idlis.
I don’t use store bought rasam and sambhar masalas. They are pretty easy to make yourself and you get to control the ingredients.
No pictures since Agam, Tara and I licked the bowls clean in no time 😛