Rasam Bhatt

Ingredients: 

1. 2 tablespoons oil 
2. 1 teaspoon mustard seeds 
3. 2 dry red chilies 
4. 2 bay leaves 
5. 1/4 teaspoon asafoetida (hing) 
6. 2 green chilies 
7. 10-15 curry leaves 
8. 2 tablespoons garlic, chopped 
9. 7-8 whole black peppercorns 
10. 1/2 cup shallots 
11. 1/2 cup tomatoes, chopped 
12. 1 bowl toor dal and rice (soaked) 
13. 1 teaspoon turmeric powder 
14. Salt to taste 
15. 1 teaspoon coriander powder 
16. 1 teaspoon cumin powder 
17. 1 teaspoon kashmiri red chili powder 
18. 1 tablespoon rasam powder 
19. 1/4 cup tamarind pulp 
20. 3-4 cups water 
21. 1 tablespoon ghee 

Directions: 

 1. Heat oil in a pressure cooker over medium heat. 

 2. Add mustard seeds and let them splutter. Add dry red chilies, bay leaves, asafoetida, green chilies, curry leaves, garlic, and whole black peppercorns. Sauté for a minute until fragrant. 

 3. Add shallots and cook for a minute. Add chopped tomatoes and cook for another minute. 

 4. Add the soaked rice and dal, turmeric powder, salt, coriander powder, cumin powder, red chili powder, rasam powder, and tamarind pulp. Mix well. 

5. Add 3 cups of water to the pressure cooker. Close the lid and cook on high heat until you hear three whistles. Turn off the heat and let the pressure release naturally.

6. Open the pressure cooker and add 1 tbsp of ghee. Mix well. Garnish with fresh coriander leaves and serve hot.