Ingredients
1/2 cup boiled Toor dal
2 tomatoes
Salt to taste
Chopped coriander leaves
Make a coarse paste of:
2 tsp jeera/cumin seeds
1/4 tsp Daniya seeds/coriander
6-8 peppercorns
6 garlic cloves
Make a coarse paste without water and keep aside
For the tempering:
5 tsp oil
1 tsp mustard seeds
1 sprig of curry leaves
1/2 tsp turmeric powder
1/2 tsp Hing / asafoetida powder
2 slit green Chillies
1 tsp tamarind pulp
Procedure
Heat oil in a pan, add mustard seeds. When it starts crackling add curry leaves, Hing, turmeric powder, green chillies
Add chopped tomatoes and cook till they turn mushy
Add the ground spice powder and saute for 2 mins. Now put the boiled Toor dal and 3 cups water, salt, tamarind pulp and let it boil for 10 mins.
Turn off the flame and garnish with chopped coriander leaves
Serve hot rasam with hot ricT, drizzled with fresh ghee and enjoy.
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