This is the first recipe I submitted to an Event after I started blogging in Feb 2010.I submitted this recipe to the MLLA #20 a monthly event guest hosted by The Crispy Cook and originally started by The WellSeasoned Cook.I am very happy to know that I was pronounced the winner of this event http://wheat-free-meat-free.blogspot.com/ today March1st 2010.
This is a rasam with no rasam powder in it.This sounds crazy right.I call this as rasam because it is liquidy.My family liked this recipe and I believe you would like it too.Try it and let me know.
Main Ingredients :
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Chana Daal......................1 cup
Water..............................2 cups
Sugar/Jaggery..................1/2 cup
Tamarind Juice.................2 cup
Ginger-Garlic Paste..........2 tsps
Bay Leaves......................2
Cinnamon Stick................1
Seasoning :
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Mustard Seeds...........1 tsp
Cumin Seeds..............1 tsp
Red Chillies................2
Canola Oil.................1 tbsp
Salt..........................to taste
Turmeric..................1/2 tsp
Garnish :
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Cilantro
Preparation :
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Take a cup of chana daal and rinse it well and pressure cook with 2 cups of water for 2 whistles.
Daal should not be mashed completely.Mean while get 2 cups of tamarind juice ready.
Once the pressure is off take the daal out from the cooker and keep it aside.
Now take a pan and heat it up with 1 tbsp of oil and add mustard,cumin,red chilli,turmeric,bay leaf and cinnamon stick in an order.
Once the seasoning is ready add ginger garlic paste to the seasoning and fry for 2 minutes.
Now add the tamarind juice to the pan and once it starts boiling add cooked chana daal with water to the boiling tamarind juice and nicely give a good stir to the entire mix.
Now add salt as per your taste and finally add sugar or jaggery to the chana daal rasam and let cook for 20 more minutes.
Finally ,take it into a serving bowl and garnish it with cilantro.
Tasty Khatta Meetha ChanaDaal Rasam is ready.This dish tastes good with rice.
Note : If you are using thick tamarind concentrate then use just 1cup ,if you are using tamarind juice(if it is thin consistency) use 2 cups.You can adjust sugar,tamarind and salt as per your taste too.If you want the rasam to be thinner consistency you can add more water.
I am submitting this recipe to Rachel of The Crispy Cook hosting MLLA #20
(http://wheat-free-meat-free.blogspot.com/2010/02/announcing-my-legume-love-affair-20.html)
for Susan of The Well-Seasoned Cook creator of MLLA.
(http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html)
