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

Step 1: 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

Step 2: Add 1 cup water and Pressure cook the dal for about 4 whistle, turn off the flame and release the pressure naturally

Step 3: Once done, drain the water and set aside as that is the base of our rasam , and transfer the dal into another bowl

Step 4: 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

Step 5: Transfer to a bowl and set aside

Step 6: Heat a kadai with oil on a medium flame, add mustard seeds let it splutter then add the curry leaves

Step 7: And add the ground  dal masala

Step 8: Stir and cook for 10 minutes

Step 9: 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

Step 10: Bring it to a boil and switch off the flame

Step 11: 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