I make this whenever i have plenty of shallots on hand. One needs to be a millionaire to buy shallots where i live. Either that or own a farm that grows them in plenty. Th prospects of both look pretty bleak to me. So my shallot supply is dependent on the comings and goings of amma or MIL. Whenever they come along, i plead, beg or threaten them to get me a kilo of these beauties. Yes, dont look at me like that! And that s when i make this rasam too. I m not going to say again that this is comfort exemplified. Just sayin!
Recipe For Onion Rasam
( Lentil broth with shallots )
Prep Time: 20 mins
Cook Time: 20 mins
Source: Adapted from Menu Rani Chellam s Dhinapadi Samayal
Serves 2 generously
Allergy Info: Nut and grain free
Tamarind a small lemon size
Water 1 c
Toor dal 3 tbsp
Tomato 1 small ripe chopped finely
Turmeric powder 1/2 tsp
Home made rasam powder 1 tbsp
Shallots 10 to 12 peeled and chopped finely
Oil 1 tbsp
Salt to taste
To Dry Roast And Grind
Pepper corns 10
Cumin seeds 1 tsp
Fenugreek 1/4 tsp
Hing a small pinch
Clarified butter or ghee 2 tsp
Mustard seeds 1 tsp
Curry leaves a sprig
Coriander leaves 1 tbsp chopped
Soak the tamarind in 1 cup water for 10 mins. After 10 mins, extract the pulp and discard the tamarind.
Pressure cook toor dal with 1 c water until mushy.
In the meanwhile, dry roast pepper, cumin, fenugreek and hing until pepper corns start popping. Let cool and grind to a powder.
Heat a pan with 1 tbsp oil.
Add the shallots and fry till pink.
Add the tomato next and cook till mushy.
Now, add the tamarind extract, salt,rasam powder, turmeric and the freshly ground powder to it and let it simmer until raw smell of tamarind goes away.
Now add the cooked toor dal along with the water in which it was boiled.
In case you find the rasam too thick for your taste, add 1/ c of water at this stage.
Simmer for another 2 to 3 mins.
Switch off flame.
Heat a pan with ghee and pop the mustard.
Add to the rasam and garnish with coriander and curry leaves.
Serve hot with rice and pumpkin stir fry
This is my entry to this month s My Legume Love Affair hosted by Aparna of My Diverse Kitchen. My Legume Love Affair is a very popular monthly event that features dishes made by legumes and is originally a brainchild of Susan which is now being run by Lisa.