RASAM

Ingredients:

Toor Daal – 1/2 cup, washed and drained

Water – 2 cups

Water – 6 cups

Tomatoes – 2 medium, chopped

Curry Leaves – 1/2 sprig

Green Chilies – to taste, slit

Rasam Powder – 2 Tbsp (Homemade)

Salt – to taste

Turmeric Powder – 1/8 tsp

Tamarind paste– 2 Tbsp or to taste

Red Chili Powder – to taste

Cilantro – for garnishing

For Seasoning:

Ghee  or Oil– 1 Tbsp

Mustard Seeds – 1/2 tsp

Dried Red Chilies – 1 to 2

Curry Leaves – 3/4

Method:

1. Pressure cook Toor Daal with 2 cups Water for 3 whistles and allow the pressure to release on its own.

2. In a large pot, add 6 cups Water, Tomatoes, Curry Leaves, Green Chilies, Rasam Powder, Salt, Turmeric Powder.

3. Boil mixture until tomatoes soften up and the quantity reduces a little.

4. Open pressure cooker and lightly mash the cooked Toor Daal .

5. Add Toor Daal to the reduced tomato mixture.

6. Add Tamarind Paste, Salt and Red Chili Powder.

7. Allow mixture to boil for 15-20 minutes.

8. For the seasoning: In a small skillet, heat Ghee or oil and add Mustard Seeds. Allow them to pop.

9. Add Dried Red Chilies and Curry Leaves.

10. Cook for 30 seconds and pour into prepared Rasam.

11. Garnish with chopped Cilantro.