Traditionally in Tamilnadu rasam is prepared by extracting the water when boiling/cooking dal for making sambar. So dal water rasam serves to be regular south Indian lunch menu item.
This dal water is also used to mix with rice for babies in the initial stage of introducing solid foods (after 6 months) and also for infants till 2 years,to mix with the regular side dishes (prepared for adults) for reducing the spicy taste.
Dal water -1 cup
Tamarind -pea sized
Garlic -2 pods
Curry leaves -5
Dry red chilli -2
Rasam powder -2 tsp
Mustard -1/4 tsp
Oil -1/4 tsp
Asafoetida -2 pinches
Salt as required
How to extract dal water :
- Pressure cook the dal (Toor dal, green gram, horse gram) with turmeric powder and 3 drops of ghee. (But we use castor oil,since mist of the kiutchgen doesn’t use castor oil for cooking,replace with ghee)
- Extract the water to make rasam and keep the dal to make sambar.
- Wash and soak tamarind separately and extract the juice and keep aside.
- Heat oil,fry mustard, asafoetida,chilli, curry leaves, crushed garlic and add the tamarind juice.
- Boil for about 2 minutes in low flame and add the tomato pulp added dal water to it.
- Now add rasam powder, chilli powder and salt.
- Do not boil this rasam too much. Once you see the layers of bubbles/froth formed on the top put off the flame and transfer to a serving bowl with coriander leaves.
- This method of extracting water can be done while preparing/cooking with Toor dal, green gram dal, horsegram.
- Adding tomato is optional for dal water rasam, if you want to add then boil the tomato with little water and squeeze out the pulp and mix with dal water.