Ingredients:
For Grinding:
| Chana Dal | 2 Tsp. |
| Coriander Seeds (Dhania) | 2 Tsp. |
| Dry Red Chillies | 2-4 |
| Pepper Corn | ½ Tsp. |
| Cumin Seeds | ½ Tsp. |
| Shredded Coconut | 1 Tbsp. |
| Turmeric | ¼ Tsp. |
For Rasam:
| Tomato | 1 (Diced) |
| Tamarind | Gooseberry sized |
| Jaggery | ½ Tsp. |
| Salt | To taste |
| Toor Dal | 2 Tbsp (Cooked) |
For Seasoning:
| Ghee or Oil | 1 Tbsp. |
| Mustard Seeds | 1 Tsp. |
| Cumin seeds | ½ Tsp. |
| Asafoetida | ¼ Tsp. |
| Dry red chilli | 1 |
| Curry Leaves | Few Leaves |
| Corriander | 1 Tbsp (Chopped) |
Method:
- To a Pan add Chana Dal, Coriander seeds, Cumin Seeds, Pepper corn and dried red chillies.
- Dry roast them till they turn aromatic and add shredded coconut towards the end.
- Add turmeric powder mix well and turn off the flame.
- Allow the roasted ingredients to cool and grind it to a coarse powder.
- To make the rasam, add diced tomatoes and water to a saucepan and let it cook for about 2-3 minutes till the tomatoes turn soft.
- Soak gooseberry sized tamarind in hot water and pour the tamarind extract to the tomatoes.
- Bring it to a boil
- Add the ground spices and salt to taste and continue to cook.
- Add cooked toor dal water, curry leaves & jaggery and allow it boil.
- Turn off the flame once the rasam froths up.
- To a pan add ghee, once the ghee is hot add mustard seeds, cumin seeds, asafoetida & dry chilli. Let it splutter.
- Add the seasoning along with chopped coriander leaves. Serve hot.
Tips & Variations:
- Replace ghee with refined or coconut oil to make the dish Vegan friendly.
- Jaggery can be replaced with a teaspoon of sugar preferably raw sugar.
- Pressure-cook a tomato along with the toor dal to skip cooking the tomatoes in the saucepan.
- Serve hot along with rice, ghee and vegetable of your choice or Pappad.
- Tastes great as a soup as well.
kaapidaw 