RASAM

Ingredients:

Boiled tur dal: 1/2 cup (makes from 1/4 cup lentils)

Tamarind paste : 2 tbsp

Black pepper: 1 tsp

Rasam powder: 4 tsp (See recipe in spice powders)

Turmeric powder: 1 tsp

Red chilli powder: 1/2 tsp

Tomatoes : 2 finely chopped

Coriander leaves

Tempering:

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Dry red chillies - 2

Curry Leaves - 5-6

Asafoetida - a pinch

Garlic - 3 pods (optional)

Method:

1. Mash the boiled tur dal into a fine paste and add 3-4 cups of water.

2. Keep to boil in a pan. Add turmeric, red chilly powder, black pepper, salt to taste, coriander leaves and tamarind paste.

3. Allow to boil for 5 minutes. (This is supposed to be a watery dish and is considered a good digestive)

For tempering:

Heat 1 tbsp oil in a pan, add cumin & mustard seeds. When they splutter, add curry leaves, dry red chillies and hing. Also add crushed garlic. When garlic turns brown, finally, add the Rasam powder, stir promptly and shift the tempering onto the rasam immediately.

Alternately, you may add the garlic into the rasam while boiling itself.