- 1/2 cup pigeon peas washed and drained
- 1/2 tsp turmeric powder
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1 tsp split black lentils
- 2 whole dry red chillies broken into pieces
- 10 curry leaves
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 cup chopped tomatoes
- 1/2 cup tamarind
- salt to taste
- 2 tbsp finely chopped coriander
For The Rasam Powder
- 3 whole dry kashmiri red chillies broken into pieces
- 1/4 tsp fenugreek
- 1/2 tsp black peppercorns
- 1 tsp cumin seeds
- 2 tsp coriander
- 10 curry leaves
For the tamarind water
- 1 tbsp tamarind
- 1/2 cup water
For the rasam powder
- Heat a small non-stick pan and dry roast all the ingredients on a medium flame for 2 minutes.
- Transfer the mixture into a plate and cool completely.
- Once cooled blend in a mixer till smooth. Keep aside.
For the Tamarind Water
Combine the tamarind and warm water in a deep bowl, cover it with a lid, and set aside for 30 minutes.
Rub the tamarind well using your fingers till all the pulp has been extracted.
Strain the mixture using a strainer in a deep bowl.
For the Soup
Combine the pigeon peas, turmeric powder, and 1½ cups of water in a pressure cooker and pressure cook on high for 15 minutes.
- Allow the steam to escape before opening the lid.
Whisk the pigeon peas well. Keep aside.
Heat the oil in a deep non-stick pan, add the mustard seeds and black lentils and sauté on medium heat for 1 minute.
Add the dry red chillies, curry leaves, and onion powder, and garlic powder and sauté on a medium flame for a few seconds.
Add the tomatoes and prepared rasam powder and sauté on medium heat for 1 minute.
Add the cooked whisked pigeon peas, tamarind water, salt, and 2 cups of water. Mix well and cook on medium heat for 6 minutes, stirring occasionally.
Turn off heat, add the coriander, and mix well.
- Serve hot with steamed rice.