Ingredients
- 4-5 pan leaves (betel leaves)
- 1/4 cup toor dal (pigeon peas)
- 1 medium tomato, chopped
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp black pepper
- 1/4 tsp turmeric powder
- 1 tbsp rasam powder (adjust to taste)
- 1/2 tsp tamarind paste (or to taste)
- 2 tbsp oil
- 1 sprig curry leaves
- 1-2 dried red chilies
- Salt to taste
- 2-3 cups water (adjust for consistency)
Instructions
- Rinse and cook the toor dal with 1 1/2 cups water until soft and mushy. You can do this in a pressure cooker or a pot.
- Wash and finely chop the pan leaves.
- Heat oil in a pot over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds, dried red chilies, and curry leaves. Sauté for a minute.
- Add the chopped tomato and cook until it softens.
- Stir in the turmeric powder and rasam powder. Cook for a minute.
- Add the cooked toor dal along with its cooking water to the pot. Stir well.
- Add additional water as needed to achieve the desired consistency.
- Stir in the tamarind paste and bring the mixture to a boil.
- Add the chopped pan leaves to the pot. Reduce the heat and let the rasam simmer for 5-10 minutes
- Add salt to taste and adjust any seasoning if needed.
- Serve hot with steamed rice or enjoy as a flavorful soup.
