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Saturday, March 15, 2025
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Food

Rasam Bhatt

Aanal Kotak Darpan, 05 Feb, 2025
  • Rasam Bhatt

Ingredients: 

  1. 2 tablespoons oil 
  2. 1 teaspoon mustard seeds 
  3. 2 dry red chilies 
  4. 2 bay leaves 
  5. 1/4 teaspoon asafoetida (hing) 
  6. 2 green chilies 
  7. 10-15 curry leaves 
  8. 2 tablespoons garlic, chopped 
  9. 7-8 whole black peppercorns 
  10. 1/2 cup shallots 
  11. 1/2 cup tomatoes, chopped 
  12. 1 bowl toor dal and rice (soaked) 
  13. 1 teaspoon turmeric powder 
  14. Salt to taste 
  15. 1 teaspoon coriander powder 
  16. 1 teaspoon cumin powder 
  17. 1 teaspoon kashmiri red chili powder 
  18. 1 tablespoon rasam powder 
  19. 1/4 cup tamarind pulp 
  20. 3-4 cups water 
  21. 1 tablespoon ghee 

Directions: 

 1. Heat oil in a pressure cooker over medium heat. 

 2. Add mustard seeds and let them splutter. Add dry red chilies, bay leaves, asafoetida, green chilies, curry leaves, garlic, and whole black peppercorns. Sauté for a minute until fragrant. 

 3. Add shallots and cook for a minute. Add chopped tomatoes and cook for another minute. 

 4. Add the soaked rice and dal, turmeric powder, salt, coriander powder, cumin powder, red chili powder, rasam powder, and tamarind pulp. Mix well. 

5. Add 3 cups of water to the pressure cooker. Close the lid and cook on high heat until you hear three whistles. Turn off the heat and let the pressure release naturally.

6. Open the pressure cooker and add 1 tbsp of ghee. Mix well. Garnish with fresh coriander leaves and serve hot. 

 

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