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