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.

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