Categories: saaru/Rasam, soppu recipies

Ingredients

• 1 cup Dill, chopped
• 1 cup Yellow Pigeon Peas/Toor Dal
• 1-2 tbsp Jaggary
• 2 tbsp Coriander Leaves, chopped finely
• Salt to taste
• For Grinding:
• 1 marble size Tamarind/1 Lime
• 1 tsp Black Pepper
• 3-4 Dry Red Chillies
• 1/2 tsp Jeera/Cumin Seeds
• 2-3 Garlic Cloves
• For Seasoning:
• 1 tbsp Oil
• 1 tsp Mustard
• 1 Dry Red Chilli
• Few Curry Leaves
• Pinch of Hing/Asafetida

Directions

1. Cook pigeon peas/toor dal with enough water and cool it.

2. Grind half of this dal with pepper seeds, jeera, dry chillies, garlic and tamarind without adding any water and keep it aside.

3. In a deep pan, take little water and bring it to boil.

4. To this add ground masala and remaining dal with salt to taste.

5. Cook this in a medium flame till it starts boiling.

6. Reduce the flame and add chopped dill adnd coriander leaves and cook for futher 5-10 minutes.

7. Season it with mustard, dry chilli, hing and curry leaves.

8. Serve this hot with white rice with ghee and papads.

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