Rasam

This is a tangy South Indian lentil curry that has a good punch of spices and a lot of flavor.

What you'll need..

• 2 Tbsp oil
• 1/3 Cup toor dal
• 1 Large tomato chopped
• 1/2 Cup tamarind juice
• 1/4 Tsp turmeric powder
• 1/4 Tsp asafoetida (Hing)
• 1/2 Tsp fresh cracked black pepper
• 1/2-1 Tsp chilli powder
• 1 Tsp coriander powder
• 1/2 Tsp mustard seeds
• 1/4 Tsp fenugreek seeds (Methi)
• 2-3 dried red chillies
• 6-8 curry leaves
• 2 Tbsp cilantro leaves chopped
• Salt to taste

How to..

• Boil toor dal in 2 cups of water along with the chopped tomato till the dal gets cooked and tender.
• Once cooked, pass the cooked dal along with the remaining water and tomatoes through a sieve and squeeze out as much liquid from it as you can. Discard the left over pulp.
• Add tamarind juice, salt, turmeric, pepper, chilli and coriander powders and 1/2 cup water to the sieved liquid, mix well and bring to a boil. Then set aside.
• Heat oil in a separate pan. Add the mustard and fenugreek seeds and wait for it to splutter. 
• Then add the asafoetida, dried red chillies and curry leaves. After about 15-20 seconds pour the hot oil concoction over the rasam. Do this carefully coz it will sizzle.
• Mix in the chopped cilantro leaves and serve hot with rice.

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