Toor Dal Rasam – Kandi Pappu Rasam Recipe

• 
• Rasam Powder Preparation:
  Ingredients For Rasam Powder:
  • Coriander Seeds – 2 Table Spoons
  • Jeera – 1 Table Spoon
  • Fenugreek Seeds – 1/2 Table Spoon
  • Peppercorn – 1/2 Table Spoon
  • Curry Leaves – 20
  • Badige Chilli – 3
  Procedure For Rasam Powder:
  • Take a tawa, heat tawa on low flame.
  • Fry all ingredients separately one by one and keep aside.
  • Once cooled, Grind them together and make powder.
  • Store this powder in a air tight container.
  • This can last up to 4 months.
  • You can use in little quantities to prepare any type of rasam that require rasam powder.
  Tood Dal Rasam Preparation:
  Ingredients:
  • Toor Dal – 1/2 Cup
  • Diced Tomato – 1 Big Size
  • Turmeric Powder – 1/2 Tea Spoon
  • Pealed Garlic – 5
  • Urad Dal – 1/2 Tea Spoon
  • Jeera – 1/2 Tea Spoon
  • Mustard Seeds – 1/2 Tea Spoon
  • Tamarind Paste –  – 1/2 Tea Spoon (Soaked and then filtered)
  • Curry Leaves – 10
  • Chopped Coriander Leaves – 1 Tea Spoon
  • Water – 3 Cups
  • Rasam Powder – 1/2 Tea Spoon (Prepared above)
  • Salt To Taste
  • Oil – 1 Tea Spoon
  Procedure:
  • Wash Toor Dal thoroughly and boil toor dal and turmeric powder in 1 cup of water using pressure cooker.
  • Once cooled, grind to form soft paste.
  • Take a kadai, heat oil in low flame. Then add urad dal, jeera, mustard seeds, pealed garlic (crush gently it before dropping into the oil) and curry leaves.
  • Take a kadai, heat oil in low flame. Then add urad dal, jeera, mustard seeds, pealed garlic (crush gently it before dropping into the oil) and curry leaves.
  • Take a kadai, heat oil in low flame. Then add urad dal, jeera, mustard seeds, pealed garlic (crush gently it before dropping i
  to the oil) and curry leaves.