Rasam

Recipe Ingredients

1/4 cup	59ml	Toor dal
1/4 cup	59ml	Masoor dal
4 cups	250g / 8.8oz	Tomatoes - (or 1 - 16 oz can) (large)
1/2 teaspoon	2.5ml	Tamarind extract
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Saunf - optional
2		Dry red chiles - (to 3)
1/2 teaspoon	2.5ml	Chile powder
1/2 teaspoon	2.5ml	Turmeric powder
1/2 teaspoon	2.5ml	Hing powder
1/2 teaspoon	2.5ml	Methi seeds
3		Garlic
1 teaspoon	5ml	Cumin seeds
1/2 teaspoon	2.5ml	Mustard seeds
1		Coriander and curry leaves
		Salt - to taste

Recipe Instructions

Cook the dal well with sufficient water. Add the tomatoes, salt, chile 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.

Source:
Maya Nair (kerala.org/cuisine)

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