Rasam

INGREDIENTS

• 1/4 cup toor dal (yellow lentils)
• 1 medium tomato (chopped)
• 1-2 green chilies (slit)
• 1/2 teaspoon turmeric powder
• 1 tablespoon tamarind pulp
• 1 tablespoon rasam powder (or homemade rasam powder)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon black pepper (crushed)
• 1 sprig curry leaves
• 1/2 tablespoon ghee or oil
• Salt (to taste)
• Fresh coriander leaves (for garnish)
• 3-4 cups water (or as needed)

Recipe

Step 1: Cook the Lentils

- Wash the toor dal thoroughly and cook it in a pressure cooker with 2 cups of water for 2-3 whistles until soft.

- If using a pot, cook the dal in 2 cups of water for about 30-40 minutes until soft.

Step 2: Prepare the Rasam Base

- In a large pan, add the chopped tomatoes, green chilies, turmeric powder, and a pinch of salt.

- Add 2 cups of water and bring it to a boil. Cook for 5-7 minutes until the tomatoes soften.

- Add tamarind pulp, rasam powder, and cooked toor dal to the pan. Mix well.

- Add additional water to achieve your desired consistency (rasam should be slightly thin).

Step 3: Tempering (Tadka)

- In a small pan, heat ghee or oil. Add mustard seeds and cumin seeds. Let them splutter.

- Add crushed black pepper and curry leaves. Sauté for a few seconds.

- Pour this tempering over the prepared rasam and mix well. Let it simmer for another 5 minutes.

Step 4: Garnish and Serve

- Garnish the rasam with fresh coriander leaves.

- Serve hot with steamed rice or enjoy as a soup.