Arhar Dal Rasam | अरहर दाल रसम | Chef Harpal Singh

Описание: Arhar Dal Rasam is a South Indian dish that combines arhar dal (also known as pigeon pea lentils) with traditional spices, tamarind, and herbs. This dish is a fusion of dal (lentil) and rasam (a spiced, soupy dish often used as a digestive aid), creating a flavorful, tangy, and aromatic dish that has a comforting and hearty appeal.

#rasam #arhardaal #cooking #indiancuisine #chefharpalsingh #namakshamak

Ingredients Quantity
Coriander seeds 1 tbsp
Cumin seeds ½ tbsp
Fenugreek seeds ¼ tsp
Black pepper 1 tsp
Dry red chilli 6-7 no
Asafoetida ½ tsp
Bengal gram 1 tsp
Pigeon pea 1 tsp
Curry leaves 10-15 no
Pigeon pea soaked 3 tbsp
Tomato 1 no
Turmeric powder 1 tsp
Water 1 litre
Salt to taste
Drumstick 2 no
Tomato 1 no
Oil 1 tbsp
Asafoetida ½ tsp
Mustard seeds 1 tsp
Curry leaves 5-10 no
Skinned split black gram 1 tsp
Dry red chilli 2 no
Ginger chopped 1 tsp
Garlic chopped 1 tsp
Tamarind paste 2 tsp
Green chilli slit 3 no
Red chilli powder 1 tsp
Salt to taste
Jaggery 1 tbsp
Coriander chopped 2 tbsp

Method :-

1. Place a kadai on medium flame and add coriander seeds, cumin seeds, fenugreek seeds, black pepper, dry red chilli, asafoetida, Bengal gram, skinned split black gram and curry leaves. Dry roast until fragrant.
2. Side out in a mixer jar and blend coarsely.
3. Rinse the pigeon pea well and pressure cook with tomato, turmeric powder, water and a salt. Cook for 3-4 whistles or until the dal is soft and mushy.
4. Take a moringa sticks and peel out the outer part of skin.
5. Take a tomato and cut it into small pieces.
6. Place a kadai on medium flame and heat oil.
7. Add asafoetida, mustard seeds, curry leaves and skinned split black gram let them splutter.
8. Add dry red chilli, chopped ginger, chopped garlic and tamarind paste mix well.
9. Add the cooked and mashed dal, chopped tomato, slit green chilli, red chilli powder, rasam powder and salt mix well.
10. Now add moringa sticks and Let it simmer for about 15 minutes.
11. Add jaggery and chopped coriander mix well.
12. Let the rasam come to a gentle boil. Simmer for 5-7 minutes until flavours meld together.
13. Now serve in a cup and garnish with chopped coriander.
14. Serve hot with steamed rice or enjoy as a soup!

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