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DAL RASAM

INGREDIENTS:

1 tsp. fenugreek seeds
2 tsp. cumin seeds
2 tbsp. coriander seeds
20 pepper corns
1 tsp. turmeric
½ cup tuvar dal
salt
a pinch of asafoetida (hing)
8 red chillies
25 curry leaves
2 tsp. oil
a bunch of coriander leaves
4 green chillies
6 tsp. ghee
a little tamarind (soaked in water)

METHOD:

Roast fenugreek seeds, cumin seeds, peppercorn, coriander seeds, asafoetida, turmeric, 2 tsp. tuvar dal, red chillies and curry leaves in a little oil. After it browns, cool and grind together in a mixer. This is called rasam powder.

Boil water and add tuvar dal to this. Let it cook till half done. Add green chillies, salt and coriander leaves. Squeeze out the juice from the soaked tamarind and add rasam powder to it. Add this to the boiling tuvar dal and let it simmer.

For the seasoning (tadka), heat a little ghee in a ladle and splutter mustard seeds and curry leaves in it. Pour this over the dal and simmer for a while. Garnish with coriander leaves and serve hot with rice or simply enjoy it as a soup.

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