Ingredients
- toor dal, toovar dhal; also called toovar, toor or togari dal1/4 cup
- tomato, or 2 tbsp concentrated tamarind paste4
- salt, or less to taste1/4 tsp
- chilli powder1/2 tsp
- turmeric powder1/2 tsp
- asafoetida, hing; powdered1/2 tsp
- coconut, grated1 tbsp
- ground coriander1/2 tsp
- oil3 tbsp
- mustard seeds1/2 tsp
- cumin seeds, jerra/jeerige; optional1/2 tsp
- curry leaves, washed4 sprig
- coriander leaves, chopped1 bunch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Pressure cook the dhal with sufficient water.
If using tomatoes, parboil first to remove skin, then chop roughly.
To the cooked dhal, add salt, chilli powder, turmeric powder, and tomatoes or tamarind extract.
Simmer for 3–4 minutes.
Add the asafoetida, grated coconut, and ground coriander.
Add any other spice as required.
Simmer for a few minutes to cook the coconut properly.
In a separate frying pan, heat the oil over medium heat.
Add the mustard seed and cumin seed.
When the mustard seeds pop, remove from the heat and add to the soup along with the curry leaves.
Garnish with coriander leaves.
Region evidence: recipe text — “Karnataka-Style Rasam”
