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Рецепт Pathiya Rasam
by Praveen Kumar

Ingredients:

Curry Leaves – few

Coriander Leaves – few

Salt as per taste

Method:

1. Pressure cook the dal with turmeric powder and asafoetida powder till 1 whistle.

2. Mash well.

3. Dry roast the cumin seeds, peppercorns and curry leaves for 30 seconds.

4. Remove and grind to a coarse powder.

5. Roast the tomatoes over an open flame until the skin is charred.

6. Remove the skin and mash well.

7. Heat 2 cups of water in a pan over medium flame.

8. Add the moong dal, tomatoes and salt.

9. When it starts to boil, switch off the flame.

10. Heat ghee in a pan.

11. Fry the ground powder for 30 seconds and add to the rasam.

12. Garnish with coriander leaves.

13. Serve hot.

Note: image is for illustration purposes only and not that of the actual recipe.

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