Garlic Rasam

One of my all time favorites!  My version! Hope you like it

Anyone who wants to make this, get a Pressure Cooker!!!!!!!!!!!!!!!! Please, its a genius piece of art work, technology and whatever else you want to call it! Its worth the investment believe me (now if you don't want to invest or don't have a pressure cooker, then I shall give instructions). Cooking Dal without a pressure cook is of course possible, but will take twice the amount of time.

Measurements:

• 1) Tuvar Dal (1 Cup)
• 2) Onions ( 3 medium sized)
• 3) Garlic (6 to 7 medium sized ones, if you would like less, use as many according to your taste)
• 4) Large Green Chilies (3 chopped finely)
• 5) Tomatoes (3 medium sized ripe ones)
• 3) Oil (3 tbsps for frying)
• 4) Rasam Powder ( 2 tbsps)
• 5) Tamcon (2 tsps)
• 6) Salt to Taste
• 7) Coriander leaves (hand full finely chopped)

Cooking Instructions:

• Prepare the Dal First. Add the Dal to a pressure cooker along with 3 1/2 cups of water and cook for about 4 whistles on medium high to high heat. 

• (NOTE) Turn the heat on, set the pressure cooker on stove and make sure it is tightly sealed, and then wait for the steam to come out in a steady stream first before putting the cap on. After cap is on, wait for four whistles and then shut heat off.  If however you have a pressure cooker where the cap does not come off,  then just put cooker on heat and wait for the four whistles.

• Now turn off heat after fourth whistle and let sit for about 20 Minutes.  (DO NOT OPEN PRESSURE COOKER DURING THIS TIME!)   

Now while Dal is Cooking Prepare the Following:

• Add oil to a medium sized Khadai on low to medium high heat
• Chop the Onions into 4 large pieces each & add to Kadai once oil is hot
• Fry Onions till they get a yellowish tinge to them, make sure they don't brown.
• Add the Garlic & stir for another 2-3 minutes
• Now add the Chilies, stir and fry for another 1-2 minutes
• Now add the tomatoes and stir and fry all till tomatoes are soft (don't soften them too much as they will cook more in the Dal)
• Now open the pressure cooker and mash up the Dal as much as possible so that it looks like a liquidy soup and if it is still to dry add a little bit more water so the Dal can be mashed properly to a liquid consistancy.  
• Now add all of the fried items in the Kadai to the Dal & stir in nicely. 
• Add an additional 1 to 2 cups of water depending on how watery you like your Rasam and let the dal come to a boil.
• Once water is boiling, add Tamcon, Rasam Powder, & Salt to taste. Stir well, lower heat to a simmer and cook for about 5 to 7 Mins.
• Last add the Coriander leaves chopped finely at the very end. Let it simmer for another 2-3 mins and your done!