|
Ingredients
|
Quantity
|
|
Toor dal
|
¼ cup
|
|
Masoor dal
|
¼ cup
|
|
Tomatoes or 4 large tomatoes
|
1 (16oz)
|
|
Tamarind extract
|
½ tsp
|
|
Black pepper powder
|
½ tsp
|
|
Saunf (anise)
|
½ tsp
|
|
Whole red pepper (dry red chilli)
|
2 to 3
|
|
Chilli powder
|
½ tsp
|
|
Turmeric powder
|
½ tsp
|
|
Hing powder
|
½ tsp
|
|
Methi seeds
|
½ tsp
|
|
Garlic loves
|
3
|
|
Cumin seeds
|
1 tsp
|
|
Mustard seeds
|
½ tsp
|
|
Bunch coriander
|
1
|
|
Curry leaves
|
8
|
|
Salt
|
to taste
|
Cook the dal well with sufficient water. Add the tomatoes, salt,
chilli powder, turmeric powder and tamarind extract. Crush the cumin and garlic
and add to the Rasam with the black pepper. Simmer for a few minutes and add
the hing powder. Heat a little oil in a fry pan and pop the mustard seeds. Add
the methi seeds, saunf and curry leaves after removing the heat source and add
to the rasam. Garnish with coriander leaves.
