Ingredients
2/3 cup dry toor/ arhar dal
½tsp turmeric
1tsp green chillies
300g tomatoes, diced
¾tsp salt
2tsp ghee
1tsp brown mustard seeds
½tsp asafetida powder
4-5 dried Madras chillies
10 curry leaves
½tsp cumin powder
½tsp ground black pepper
½tsp red chilli powder
¼ cup lemon juice
1tbsp chopped coriander leaves, for garnish
Method:
Combine dal with 4 cups water and turmeric in medium saucepan. Bring to a boil over medium heat. Reduce heat to medium- low, partially cover, and simmer 45 minutes. Remove to a blender or food processor, and blend until smooth. Measure, and return to sauce pan. And enough water to make 5 cups rasam.2/3 cup dry toor/ arhar dal
½tsp turmeric
1tsp green chillies
300g tomatoes, diced
¾tsp salt
2tsp ghee
1tsp brown mustard seeds
½tsp asafetida powder
4-5 dried Madras chillies
10 curry leaves
½tsp cumin powder
½tsp ground black pepper
½tsp red chilli powder
¼ cup lemon juice
1tbsp chopped coriander leaves, for garnish
Stir in ginger, tomatoes, chilli powder and salt, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer, stirring occasionally for 5 minutes.
Meanwhile, heat the ghee in a skillet over medium heat. Add mustard seeds, asafetida powder, red chilli, cumin, curry leaves and pepper. Cover, and heat 1 to 2 minutes, or until mustard seeds begin to pop. Pour into soup. -Remove soup from heat, and stir in lemon juice. Garnish with chopped cilantro.
Meanwhile, heat the ghee in a skillet over medium heat. Add mustard seeds, asafetida powder, red chilli, cumin, curry leaves and pepper. Cover, and heat 1 to 2 minutes, or until mustard seeds begin to pop. Pour into soup. -Remove soup from heat, and stir in lemon juice. Garnish with chopped cilantro.
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