Ingredients:
- Toor Dal or Split Pigeon Peas- 2 tbsp
- Whole Black Peppercorn – 1/4 cup
- Whole Coriander Seeds – 1/2 cup
- Cumin Seeds – 1 tbsp
- Dry Red Chillies – 5 or to taste
- Turmeric Powder – 1.5 tsp
- red chilli powder – 1 tsp or as needed
Method:
1. In a small pan, add all the ingredients, except the Turmeric Powder and red chilli powder.
2. Heat the pan and the dry-roast the spices on a low-medium flame. Stir continuously.
3. Allow the Toor Dal to change color slightly and all the spices to release a beautiful aroma.
4. Take it off the flame and transfer the ingredients to a plate or a bowl and allow to cool completely.
5. Once cooled, grind into a fine powder in a spice-grinder.
6. Add in the Turmeric Powder and red chilli powder and give it one more time to mix the ingredients in well.
7. Store the Rasam Powder in an air- tight container along with your spices.
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