Rasam

INGREDIENTS

• Tomatoes (cubed) - 2
• Asfoetida (hing) powder - 1/2 tsp
• Rasam powder - 2 tsp
• Red gram (Arhar dal) - 1/4 cup
• Tamarind - lemon sized ball
• Salt - to taste
• Chopped coriander leaves

Baghar

• Oil - 2 tbsp
• Cumin seeds (jeera) - 1 tsp
• Red chilli - 1
• Curry leaves - few

METHOD

1. Pressure cook dal with 1 1/2 cups water for 15 minutes after the first whistle. The dal should be soft and well blended.
2. Boil tamrind in water and extract pulp.
3. Mix tomatoes, tamarind extract, asfoetida powder, rasam powder and salt in a pan. Add 1 cup water. Simmer for about 15 minutes.
4. Add the cooked dal and enough water to get a thin watery rasam. Boil for 10-15 minutes. Keep aside.
5. Heat 2tsp oil and add all the ingredients for baghar. When the mustard seeds splutter, add to the rasam. Garnish with chopped coriander leaves. Serve hot