Rasam

Ingredients

• 1/2 cup toor dal
• 2 tomatoes
• 1 tbsp tamarind paste
• 1 tsp rasam powder
• 1/2 tsp turmeric
• 1 tsp mustard seeds
• Curry leaves
• Asafoetida
• Coriander
• Salt to taste

Instructions

1. 1

   Pressure cook 1/2 cup toor dal with 1.5 cups water and 1/2 tsp turmeric for 3 whistles until very soft. Mash thoroughly and set aside with its water.

2. 2

   Soak 1 tbsp tamarind in 1/2 cup hot water for 10 minutes and extract the pulp. Chop 2 tomatoes.

3. 3

   In a pot, combine the tamarind pulp, chopped tomatoes, 1 tsp rasam powder, 1/2 tsp turmeric, and 2 cups water. Add salt and a pinch of asafoetida. Boil for 10 minutes until the tomatoes soften and the raw tamarind smell fades.

4. 4

   Add the mashed dal water (reserve the thick dal for serving) and bring to a frothy boil - do not let it boil for long or it will lose flavor. Turn off the heat as soon as it foams.

5. 5

   In a small pan, heat 2 tsp ghee. Add 1 tsp mustard seeds; when they pop, add a pinch of asafoetida, curry leaves, and 2 dried red chilies broken in half. Pour this tempering over the rasam.

6. 6

   Garnish with chopped coriander. Serve hot in a cup as a soup, or poured over steamed rice. The thick dal can be served alongside.

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