Dwadasi Rasam

Today is Ekadasi, the 11th day after the new moon (Amavasya). Traditionally folks used to fast on Ekadasi day. The terms of fasting ranges from full to partial depending on age, and how devout one is.

The following day, Dwadasi, in Tamilian families, they cook a special rasam, called Dwadasi Rasam. The main difference between regular rasam and this rasam is that moong dal is used instead of toor dal. Reason being that coming out of fasting, one should be eating food that is easy to digest. The traditional tamarind and tomatoes are also skipped, and lemon juice is used instead.

I have seen several recipes of dwadasi rasam include toor dal as well. As with the diversity of our country, one can expect many variations in this as well.

Try this dwadasi rasam. Tell us what you think, and please add your variations to the comments section as well.

Ingredients:

• Moong Dal (Split) – ¼ cup
• Turmeric Powder ½ tsp.
• Water 2 cups.
• Grated Ginger 1 tbsp
• Chopped curry leaves – a few
• Lemon Juice 2 tbsp.
• Salt to taste.

Roast and Powder coarsely

• Urad dal (Split) ¾ tsp.
• Chana dal ½ tsp.
• Black Pepper 1 tbsp.
• Jeera  1 tsp.
• Red Chilies  2 no.
• Curry Leaves

FOR TADKA:

• Oil 1 tbsp (cold pressed groundnut oil or sesame oil works great. Adds a nice aroma) .
• Mustard seeds 1/2 tsp
• Curry leaves a little
• Crushed red chilies 2 no.
• Asafoetida (Hing) a pinch
• Chopped Coriander leaves for garnish

Method:

• Pressure cook the dal with turmeric powder. Mash the dal and add 2 cup of water and dilute it. Transfer into the big vessel.
• Add salt, turmeric powder, ginger, curry leaves and Hing and bring to boil on low fire.
• In mean time, roast above ingredients (except jeera) and powder it coarsely along with jeera.
• Add ground powder and boil , while rasam froths up, remove from the fire.
• With one tablespoon oil, fry the mustard seeds ,when they burst add curry leaves crushed red chilies and Hing to it and pour them to the Rasam.
• Add freshly squeezed lemon juice and mix well.
• Garnish with chopped cilantro.

Note: Lemon juice gives the sourness and pepper gives the taste and strong aroma for the rasam.