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This recipe is perfect if you want to cook for just yourself, or two people and you don’t want to mess with a pot for rasam, one for rice, and one for dal. I started making it more after we became empty nesters, and our meals became much much simpler.
If you don’t have rasam powder:
Crush a few pepper corns, cumin seeds, 1 red chili, and a few curry leaves roughly and use instead of rasam powder. Optionally add a couple of cloves of garlic, if you love garlicky rasam.
If you don’t have tamarind/tamarind paste:
Make it without the tamarind, and squeeze lemon/lime juice after it’s ready for the tang
Toor dal vs. Moong:
I wasn’t sure if toor dal would cook in 15 minutes along with the rice, but I was pleasantly surprised when it did, the first time I made this recipe. If you want an even lighter version, use moong dal instead of toor.
Satvic, comforting nourishing soul food at its best!