SERVING – 4
- TOMATO – 1 SMALL
- REDGRAM DAL – 1/4 CUP
- LEMON – 1 SMALL
- ASAFOETIDA – 1/4 TSP
- CUMIN SEEDS – 2 TSP
- MUSTARD SEEDS – 1 TSP
- RASAM POWDER – 1 TSP
- CORIANDER SEEDS – 1TSP
- PEPPER CORN – 1/4TSP
- CURRY LEAVES – A PINCH
- TURMERIC POWDER – A PINCH
- RED CHILLY – 1 BROKEN
- CORIANDER LEAVES – 1 TBSP FINELY CHOPPED
METHOD
- Pressure cook dal with turmeric powder till soft and mushy.
- Soak tamarind in 200ml of water and extract the juice.
- To the tamarind extract add asafoetida, required salt, chopped tomato and rasam powder. Boil this for a good 7-8 minutes.
- Add the cooked and mashed dal and allow the rasam to froth at the top and sides .Add the coriander and remove from fire.
- Take a pan and dry roast the coriander seeds and pepper and powder it along with 1 Tsp. of cumin seeds.
- Temper with mustard seed, remaining cumin seeds, red chilly and curry leaves. Sprinkle spice powder ,add the lemon juice and serve hot.
