Ingredients:

50 grams Malawi dhal – stoned, cleaned and washed

2 dried chillies

1 ½ tablespoon tamarind paste

1 fresh red tomato

1 stalk curry leaves

Salt to taste

1 tablespoon cooking oil

3 shallots

2 cloves garlic

½ tablespoon black pepper

½ tablespoon fennel

½ tablespoon coriander seeds

½ teaspoon mustard seeds

½ teaspoon white dhal

1 liter water

 

Method:

Firstly, dhal has to be soaked in water for at least 1 hour prior to cooking, in order for the legumes to be broken easily. Cook dhal in 500 ml water till the dhal is soft. While, the dhal is being cooked, mix the tamarind paste with 500ml of water and strain the tamarind juice into a container.

 

Then, ingredients such as shallots, garlic, fennel, black pepper and coriander seeds need to be pound together coarsely. Mix it together into the tamarind juice container. Tomato can be pounded together with the ingredients or crushed into the tamarind juice separately.

 

Pour in the cooking oil into the cooking pot and stir mustard seeds, white dhal, dried chillies and curry leaves in medium heat. Pour in the dhal with water and stir 3 times before pouring in the mixed tamarind juice. Finally, wait for 3 boils before rasam is cooked for a delicious meal.