Ingredients:

• 1 tsp – peppercorns
• 1 tsp – Cumin seeds
• 1 – Lime sized ball of Tamarind or 1 tsp Tamarind pulp
• 1 – medium sized tomato, finely chopped
• 1/2 tsp – Coriander seeds
• 1/2 tsp – Fennel seeds
• 1/2 tsp – Ginger powder
• 1/2 tsp – Garlic powder
• 2 tsp – rasam powder
• 2 cups – Toor Dal
• Coriander leaves for garnishing
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 2 tsp – Ghee for tempering

Method:

1. Boil the dal and puree it.
2. Grind all the dry ingredients.
3. Soak the tamarind in 2 cups of hot water and puree.
4. In a vessel, take tamarind puree, dry ingredients powder, ginger-garlic powder, rasam powder, finely cut tomato and salt to taste.
5. Boil till the raw smell of the tamarind goes (approximately 10 mins).
6. Then add the dal puree and add water if necessary till you get the desired consistency.
7. Heat a heavy bottom vessel, add the ghee.
8. When it heats up, add the mustard and cumin seeds.
9. When they splutter, add them to the rasam.
10. Boil the rasam once more till it froths, add the finely chopped coriander leaves and remove from heat.

Recipe courtesy of Sai