Ingredients:

• Toor Dal – 1/4 cup
• Tamarind – size of a medium Lemon
• Red Chillies – 2
• Dhania – 1.5 tsp
• Channa dal – 1 tsp
• Pepper – 1/2 tsp
• Grated Coconut – 1 tsp
• Mustard Seeds – 1 tsp
• Asafoetida – 1 pinch
• Turmeric powder – 1/2 tsp
• Salt to taste
• Oil – 1 tbsp
• Ghee – 1/2 tsp
• Coriander leaves – 2 sprigs

Method:

1. Cook toor dal in a pressure cooker.
2. Heat oil in a pan and fry red chillies, dhania, channa dal, pepper and coconut. Grind them into a coarse powder.
3. Extract pulp from tamarind.
4. Add some water to the pulp and boil it. Add turmeric powder, salt, asafoetida and the ground powder.
5. Mash the cooked dal and add it.
6. When it starts to boil, remove from fire.
7. In a pan, heat 1/2 tsp ghee.
8. Add mustard seeds.
9. When the seeds begin to splutter, pour it in the rasam.
10. Garnish with coriander leaves.
11. Add water if necessary.

Recipe courtesy of Vishalam Venkateswaran