Steamed Crab with Tomato and Daal Rasam
live small crabs
tablespoons of refined oil
teaspoon of cumin seeds
teaspoon of chopped ginger
teaspoon of peeled garlic
cup of chopped tomatoes
salt for added taste
teaspoon of black pepper
tablespoons of tamarind pulp
tablespoon of rasam powder
tablespoon of desi ghee
teaspoon of mustard seeds
teaspoon of washed urad daal
teaspoon of mashed curry leaves
A pinch of asafetida
tablespoons of fresh coriander
some oil for drying
How to Make Steamed Crab with Tomato and Daal Rasam
- Set the crabs inside a pan and wash the crabs by steaming them in an oven, or inside a steam pot, until the water comes to a boil.
- Wash and drain the toor dal properly, before cooking it inside a vessel with water. Keep cooking until soft, and then mash the daal with a ladle.
- Take out some oil inside a non-stick pan and add cumin seeds inside it. When cumin seeds crackle, add chopped garlic, ginger and green chili. Sauté for about a minute.
- Now, add salt, black pepper, chopped tomato and rasam powder to the pan.
- Add some water to create a tomato masala, simmer for a while.
- Add daal water inside the pan and simmer.
- Pour desi ghee in a pan and mix mustard deeds, curry leaves, asafetida and urad dal inside it.
- Finish the rasam dal with some chopped coriander.
- Serve the steamed crab and tomato rasam now.
- The largest specie of crabs, the Japanese Spider crab has a leg span of about 12 feet from claw to claw.
Crabs are also known as decapods, because of their 10 legs.