Ingredients:

• Thoor dhal – 125 gms
• Tamarind (imli) – 1 small lemon size
• Mustard seeds – 2 tsp
• Ghee – 1 tsp
• Green chilly – 3 no’s
• Curry leaves – 1 tbsp
• Salt to taste

For Masala:

• Coriander seeds – 1 tsp
• Dried Red chilies – 4 no’s
• Pepper corns – 1/2 tsp
• Bengal grams – 1 tsp
• Thoor dhal – 1 tsp
• Cumin seeds – 1/2 tsp
• Asafetida or Hing – 1/4 tsp

Method of Preparation:

• Cook thoor dhal and mash well
• Extract tamarind pulp in a 1/4 liter water, boil the pulp with salt and asafetida
• Roast the items given for masala except cumin seeds, and grind to a fine paste with little water
• Add this paste to the boiling tamarind pulp and let it boil for another 5 mins over simmering
• Add mashed thoor dhal and let it boil for some more time
• Add curry leaves and remove from stove
• Heat ghee in a pan and crackle mustard seeds and green chilly, add to the rasam, cover and keep aside

N.B.: You can add finely chopped tomato (1 no) and 1 tbsp on finely chopped coriander leaves

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