Spinach Leaves: 1 bunch
Coriander Leaves: 3-4 sprigs (optional)
Egg Plant: 1-2 (optional)
Ridge Gourd: 1cup chopped pieces (optional)
Toor Dal: 1 cup
Onion: 1; finely sliced
Tomato: 2; roughly chopped
Garlic: 4 flakes
Green Chillis: 3-4 (adjust as per taste)
Turmeric Powder: 1 big pinch
Tamarind Extract: as per taste
Curry Leaves: 1 twig
Mustard Seeds: 1 teaspoon
Salt: as per taste
Oil: 1 tablespoon
1. Heat a teaspoon of oil in the pan. Add garlic flakes and chillis. Saute for few seconds and add sufficient amount of water.
2. Once water begins to boil; wash and add toor dal, chopped tomato, chopped coriander and spinach leaves, Chopped egg plant and ridge gourd pieces, turmeric powder and turmeric powder. Combine well and close the lid. Pressure cook for 2-3 whistles until dal is completely cooked.
3. Let the pressure go down and open the lid. Add salt and combine well. Drain the excess water and this is Rasam.
4. Mash pappu well with pappu gutti and transfer to serving bowl.
5. Heat oil in a wok. Add mustard seeds and let them splutter. Add curry leaves and saute the leaves turn crisp. Add onion and saute till transparent. Add half to rasam and the remaining to pappu. Combine well and serve hot with steamed rice.
- Don’t use egg plant and ridge gourd while preparing papu with methi leaves.
- You can replace toor dal with moong dal.
- Green chillies can be replaced with chilli powder. Add chilli powder before mashing pappu, combine well and let it sit for 5 minutes.
- You can also add a teaspoon of coriander powder to further enhance the taste.