Mushroom Lentil Rasam (Kaalaan Paruppu Rasam)

When i saw this rasam in a TV show I had a doubt how the mushroom in a rasam tastes good. But after tasting the rasam it was really delicious. So this one can be added to your favorite list which will hit your taste buds without any doubts. Please all do try this tasty rasam and give your comments..... Check out my other mushroom recipes....

INSTANT POT MUSHROOM SALNA
INSTANT POT CREAMY MUSHROOM SOUP
INSTANT POT EGGY MUSHROOM BITES
INSTANT POT MUSHROOM BIRIYANI
INSTANT POT ZERO OIL MUSHROOM CURRY
LUNCHBOX MUSHROOM RICE
MUSHROOM PEPPER MASALA
MUSHROOM RED CHILLI SAUTE
MUSHROOM KUZHAMBHU
MUSHROOM SOUP FOR RICE

Cooking time: 20 mins

Serving: 4

Ingredients:

Mushroom - 1 cup (full cup, chopped into chunks)
Tuvardal / split pigeon peas - 2 tbsn
Tomato - 1 (big, sliced)
Shallots - 4
Garlic - 4
Tamarind paste - 1 tbsn
Turmeric - 1/4 tspn
Curry leaves - few
Coriander leaves - few (chopped)
Mustard seeds - 1/4 tspn
Fenugreek seeds - 1/8 tspn
Salt to taste

To Grind:

Coriander seeds - 1 tspn
Cumin seeds - 1 tspn
Peppercorns - 1 tspn
Tuvardal / split pigeon peas - 1/2 tspn
Red chilli - 1

Method:

1. Grab all the ingredients. Crush the shallots and garlic.

2. Cook the tuvar dal in IP for manual 12 mins. Keep it aside.

3. Grind the ingredients for it into a fine powder. No need of roasting.

4. Heat a pan. Add oil, mustard seeds, fenugreek seeds.

5. Add crushed shallots and garlic mixture, curry leaves. Saute for few seconds until the garlic becomes light golden.

6. Add tomato, salt, turmeric and saute till it becomes mushy.

7. Add mushroom, grinded powder and saute for a minute.

8. Add tamarind paste. Add 2 1/2 cups of water, cooked (mashed) dal (including the cooked dal water).

9. Cook until it becomes frothy. Add curry leaves and coriander leaves. Switch off.

10. Mushroom rasam is ready to serve.

Notes:

As I had handy tamarind paste I added that. If you don't have then add tamarind extract from a small gooseberry size of tamarind.