Ingredients:

• 1/4th cup – Tuvar dal
• 1 large or 2 small – apples
• 2 – Tomatoes
• 2 – Green chillies
• 1 tsp – peppercorn
• 1 tsp – Cumin seeds
• 1/2 tsp – Turmeric powder
• 1/4th tsp – Asafoetida
• Salt
• 1 tsp – ghee/clarified Butter
• Cilantro
• For tempering:
• 1 tsp – ghee/clarified Butter
• 1 tsp – Mustard Seeds
• 1 tsp – Cumin seeds

Method:

1. Cook the tuvar dal in the pressure cooker with water until it is soft and mushy.
2. It can also be cooked on stove top. Keep it is aside.
3. Clean the apples and scrape out the skin.
4. Take half of the apple and chop it into very fine pieces.
5. In a blender, add enough water and grind tomatoes, apple, peppercorn, cumin seeds and green chillies into a fine paste.
6. In a saucepan, add 1 tsp of ghee and fry the chopped apples for about 5 mins.
7. Now add the tomato mixture to it.
8. Add the turmeric powder, asafoetida and salt.
9. Let it come to a boil and then simmer it for about 10 mins.
10. Mash the cooked dal and add about 2 cups of water to it.
11. Once the tomato apple mixture simmers for about 10 mins, add the dal water to it.
12. Let it come to a boil and then turn off the flame.
13. In a tiny pan, heat 1tsp of ghee and add the mustard and cumin seeds to it.
14. Once they splutter, add it to the rasam.
15. Garnish with cilantro and serve hot as soup or with rice.
16. Recipe courtesy: My Cooking Journey