Ingredients:
Toor dal - ¼ cup
Tamarind - small gooseberry sized ball
Tomatoes -2
Turmeric Powder - a pinch
Rasam powder -1 ¼ tsp
Asafoetida - 1 pinch
Curry leaves - little
Salt as required
Preparation:
Soak toor dal in a cup of warm water for 15 minutes. I do this so that it will takes less time to get cooked.
Soak tamarind in a cup of warm water .
For seasoning:
Ghee -1 tsp
Mustard - ¼ tsp
Jeera - ¼ tsp
Curry leaves - little
Method:
Pressure cook toor dal, mash it well and keep it aside.
Take tamarind extract, add chopped tomatoes, rasam powder, turmeric powder, asafoetida, curry leaves and salt.
Boil till the raw flavour goes.
Add mashed toor dal along with needed water.
Remove from flame when rasam is frothy. Do not boil rasam as it will not taste good.
Heat a tsp of ghee and add the ingredients for seasoning. Season the rasam.
Garnish with coriander leaves.
You will get approximately 4 cups of rasam for this measurement.
