Karnataka Style Sabbasige Rasam Recipe – Dill leave & Toor Dal Rasam

Karnataka Style Sabbasige Rasam Recipe  is essentially Dill leave & Toor Dal Rasam which is a close variation to the Karnataka Style bassaru that is made in most of the households. It is a great idea to use dill leaves in a rasam. As dill leaves are not just flavorful herb it is also rich in Iron content which will be great to include in your diet. Course : Lunch Ingridients : To grind 1 cup Arhar dal (Split Toor Dal) 1 cup Dill leaves 2 tablespoon Fresh coconut , grated 1 tablespoon Poppy seeds 1 Onion , chopped 1 Tomato , chopped 1 Cinnamon Stick (Dalchini) 1 sprig Coriander (Dhania) Leaves 3 tablespoon Sambar Powder To temper 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves 1 tablespoon Jaggery Oil Salt , to taste  Instructions We begin making the Karnataka Style Sabbasige Rasam Recipe (Dill leave & Toor Dal Rasam Recipe) by boiling the dal, dill leaves and coconut in a pressure cooker with turmeric powder and salt.Add 1 cup water and Pressure cook the dal for about 4 whistle, turn off the flame and release the pressure naturally.Once done, drain the water and set aside as that is the base of our rasam , and transfer the dal into another bowl.  Cool it down and blend this in a mixer jar along with poppy seeds, onion, tomato, cinnamon stick, coriander leaves, sambar powder, 1/4 cup of water and grind this  into a smooth paste. Transfer to a bowl and set aside. Heat a kadai with oil on a medium flame, add mustard seeds let it splutter then add the curry leaves. And add the ground  dal masala. Stir and cook for 10 minutes.Add the drained water that you had kept aside and mix well, you can add 1 more cup of water and add jaggery and check for seasoning. Bring it to a boil and switch off the flame. Serve the Karnataka Style Sabbasige Rasam Recipe (Dill leave & Toor Dal Rasam Recipe) along with steamed rice and few drops of ghee on top along with Menthe / Fenugreek Seeds Tambli Recipe (Karnataka Recipes)  for your lunch meal.