Saaru (Karnataka Garlic and Tamarind Toor Dal Rasam)
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Ingredients
- 60 g toor dhal (split pigeon peas)
- 3 tomatoes
- 1 tbsp tamarind paste
- 5 garlic cloves
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tbsp coconut oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 118 kcal
- Protein
- 4.7 g
- Carbohydrate
- 14.1 g
- of which sugars
- 3.7 g
- Fat
- 4.3 g
- of which saturates
- 2.9 g
- Fibre
- 3.8 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and simmer in 700ml water for 18 minutes until soft; mash lightly.
- 2
Crush the garlic with the cumin seeds to a coarse paste.
- 3
Add the chopped tomatoes, tamarind paste and garlic-cumin paste to the dhal, and simmer for 10 minutes until fragrant.
- 4
Top up with water if needed so it stays thin and soupy.
- 5
Heat the coconut oil in a small pan, add the mustard seeds, dried red chillies and curry leaves, and fry for 30 seconds until the seeds pop.
- 6
Pour the tempering over the saaru, scatter with fresh coriander and serve hot in bowls.
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