SERVING – 4
- TOMATO – 1 SMALL
- REDGRAM DAL – 1/4 CUP
- TAMARAIND – 1 MARBLE SIZE
- ASAFOETIDA – 1/4 TSP
- CUMIN SEEDS – 1 TSP
- MUSTARD SEEDS – 1 TSP
- RASAM POWDER 1 TSP
- CURRY LEAVES – FEW PINCH
- TURMERIC POWDER – FEW 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 powderBoil 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.
- Temper with mustard seed, cumin seeds, red chilly and curry leaves..
