Method of preparation
tuar dal - 1/4 cup
masoor dal - 1/4 cup
tomatoes - 1 16 oz.can or 4 large tomatoes
tamarind extract - 1/2 teaspoon
black pepper powder - 1/2 teaspoon
saunf (perum jeerakam/fennel seed)- 1/2 teaspoon (optional)
whole red pepper (dry red chilli) - 2 or 3
chilli powder - 1/2 teaspoon
turmeric powder - 1/2 teaspoon
hing powder - 1/2 teaspoon
methi seeds - 1/2 teaspoon
garlic cloves - 3
cumin seeds - 1 teaspoon
mustard seeds - 1/2 teaspoon
coriander and curry leaves - a bunch
salt to taste
Cook the dal well with sufficient water. Add the tomatoes,salt,
chilli 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.
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