|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.|
|Toor Dal||2 Tbsp (Cooked)|
|Ghee or Oil||1 Tbsp.|
|Mustard Seeds||1 Tsp.|
|Cumin seeds||½ Tsp.|
|Dry red chilli||1|
|Curry Leaves||Few Leaves|
|Corriander||1 Tbsp (Chopped)|
- 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.