Special Spicy Dal Rasam

This special rasam is prepared with drained water after boiling black eyed beans / lobiya beans ( Alasanda in Telugu ) This liquid is usually a bit thick and turbid.You can serve this rasam with hot rice and also as an appetizer .( You can utilise the beans for the intended purpose )
Drained bean or dal liquid from lobiya – 250 ml,
Dhania seeds – 1 Tablesp,
Jeera – 1/4 Tsp,
Black pepper – 2 pinches,
Red chilli – 5 + 1,
Chopped coriander – 1 Tablesp,
Onion,1, small, sliced fine,
Tamarind paste – 1 Tsp,
Haldi – a pinch,
Peeled garlic cloves – 5,
Tomato puree – 1 Tablesp,
Oil – 1 Tablesp,
Hing – a pinch,
Jaggery powder – 1 Tsp. ( Optional ).
1).Add tamarind paste and salt to dal liquid . Mix well and keep it aside.
2).Heat a tsp of oil ,fry dhania seeds, jeera, pepper, garlic cloves, red chilli, onion pieces and coriander leaves for a minute.Remove and pound it roughly in mortar,keep it aside.
3).Heat the remaining oil in a kadai, add mustard seeds, one red chilli and curry leaves.Fry till mustard crackles.
4).Add the pounded masala and fry for half a minute.Add hing , tomato puree and haldi.Mix well and cook for another few seconds.
5).Pour the tamarind mixed bean water into tadka.Let it boil for two minutes.Sprinkle jaggery powder and mix well.Remove from fire.
6).Serve with hot plain rice.
Best recipe when you have cold / in convalescence.


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