Rasam - Salaria

Recipe Ingredients

1/4 cup	59ml	Tuar dal - (yellow split peas)
1/4 cup	59ml	Masoor dal
4 cups	250g / 8.8oz	Tomatoes - optional (large)
1/2 teaspoon	2.5ml	Tamarind extract
1/2 teaspoon	2.5ml	Black pepper powder
2		Dry red chillies - (to 3)
1/2 teaspoon	2.5ml	Chilli powder
1/2 teaspoon	2.5ml	Hing powder - (asafoetida)
1/2 teaspoon	2.5ml	Methi seeds - (fenugreek)
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 tomatoes, salt, chilly powder and tamarind extract. Crush the cumin and garlic and add black pepper to the rasam.

Simmer for a few minutes and add the hing powder. Heat a little oil in a frying pan and fry the mustard seeds until they pop. Add the methi seeds and curry leaves after switching off the fire and add to the rasam.

Garnish with coriander leaves.

Chef Krishnan Lal Salaria from Restaurant Taj of Crown Princess Inter-Continental Hotel (Malaysia)

Source:
Chef Krishnan Lal Salaria

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