Rasam

For The Rasam Masala1 tsp masoor dal (split red lentil)
1/2 tsp chana dal (split bengal gram)
1 tsp coriander (dhania) seeds
3 whole dry kashmiri red chillies , broken into pieces
5 to 6 peppercorns (kalimirch)
1/8 tsp cumin seeds (jeera)
4 to 6 curry leaves (kadi patta)

Other Ingredients2 tbsp toovar (arhar) dal
1/2 cup tomato pulp
1/4 cup tamarind water
1/4 tsp turmeric powder (haldi)
salt to taste
2 tsp coconut oil or any other refined oil
1/4 tsp mustard seeds ( rai / sarson)
3 to 4 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp chopped coriander (dhania)for the garnish

Method
For the rasam masala

1. Combine all the ingredients in a small non-stick pan, and dry roast on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside.
2. Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside.

How to proceed

1. Combine the toovar dal and 1 cup of water and pressure cook for 4 whistles.
2. Allow the steam to escape before opening the lid. Whisk the dal thoroughly and bring to a boil.
3. Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 3 to 4 minutes, while stirring continuously.
4. Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes.
5. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
6. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.
7. Pour the tempering over the boiling rasam and mix well.
8. Serve hot garnished with the coriander.

Handy tip :

1. Blanch 3 medium tomatoes in hot water, peel and blend in a mixer to get ½ cup of tomato pulp.

https://www.google.co.uk/amp/s/m.tarladalal.com/Tomato-Rasam-32903r%3famp=1

Red chutney for idli

• 2 tsp oil
• 2 tbsp chana dal
• 4 cloves garlic
• 1 inch ginger
• 1 onion, finely chopped
• 3 whole kashmiri red chilli, dried
• ¼ tsp turmeric / haldi
• salt to taste
• water to grind

Instructions ( 1 cup =255 ml)

1. firstly, heat a pan with some oil.
2. further saute 2 tbsp chana dal to light golden brown.
3. add in 4 cloves garlic, 1 inch ginger and 1 onion.
4. saute well till the onions turn translucent.
5. additionally add in 3 whole dried red chilli, ¼ tsp turmeric and salt to taste.
6. saute well till the chillis turn crisp.
7. cool the mixture completely, and transfer to the blender.
8. blend to smooth paste adding water as required.
9. finally, serve red chutney with mysore masala dose or cheese dosa.

http://hebbarskitchen.com/red-chutney-dosa-chutney-mysore-masala/