Rasam from Plant-Based India: Nourishing Recipes Rooted in Tradition (page 122) by Dr. Sheil Shukla

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Notes about this recipe

  • Ganga108 on April 27, 2024

    I converted this recipe to the Instant Pot, using uncooked toor dal. I soaked the dal in boiling water for 10-15 mins, then cooked the rasam for 15min HP and 10min NR. Although a lovely and easy way to make rasam, I found this rasam very lacking in flavour and none of the thickness that the optional toor dal usually gives. So back to my usual and loved rasam recipes, and will also convert those to IP when I can. My favourites are by Meenakshi Ammal. After all, rasams are supposed to be very tangy and spicy. BTW, if you are making this recipe, puree the tomatoes. They wont break down in the extremely short time the recipe suggests. I think it needs either more toor dal, or more spices a la Rasam Powder.

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