An authentic South Indian recipe, made with tomato, lemon, curry leaves and asafoetida powder, it is an ideal side dish recipe.
Time: 40 minutes
- 2/3 cup toor daal
- 1 teaspoon minced green chilli
- 3/4 teaspoon salt
- 1 teaspoon mustard seeds
- 4 red chilli
- 1/2 teaspoon cumin
- 1/2 teaspoon powdered red chilli
- 1 handful chopped coriander leaves
- 1/2 teaspoon turmeric
- 300 gm diced tomato
- 2 teaspoon ghee
- 1/2 teaspoon powdered asafoetida
- 10 curry leaves
- 1/2 teaspoon ground black pepper
- 1/4 cup lime juice
- 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 saucepan. And enough
- water to make 5 cups rasam.
- Stir in ginger, chilli powder, tomatoes, 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, curry
- leaves, cumin, 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.