Plain Rasam With Dal
Ingredients:
- tamarind the size of a small lemon
- rasam powder 1 tsp
- a pinch of asafoetida
- a few curry leaves
- a few coriander leaves
- mustard 1 tsp
- red chillies 2
- toor dal 50 gm
- ghee to fry the seasonings
- salt to taste
Method:
Cook the dal and keep aside. Soak the tamarind ina little water and keep aside. Squeeze out the tamarind, retaining the tamarind and water solution, dilute it with 500 ml of water and add rasam powder, asafoetida
powder and curry leaves and mix well by hands to avoid lumps. Bring the solution to a boil. Allow the solution to boil until the aroma of tamarind and rasam powder subsides. Add the dal to the boiling solution and dilute
again with 1/2 litre of water. Remove from fire when the boiling solution foams. Season with mustard, curry leaves and red chillies. Garnish with coriander leaves. Add salt and serve hot.