Rasam
Tangy, peppery dal soup from South India.
Prep: 5 mins
Cook: 15 mins
Serves: 4
Ingredients
- 1/2 cup cooked Toor Dal
- 2 Tomatoes
- 1 piece Tamarind
- 1 tbsp Rasam Powder
- 1/2 tsp Black Pepper, crushed
- For Tempering: Ghee, Mustard Seeds, Curry Leaves
Instructions
- Boil tomatoes and tamarind in water. Extract juice and discard pulp.
- Add rasam powder, pepper, and mashed dal to the juice. Bring to a boil.
- Prepare tempering with ghee, mustard seeds, and curry leaves. Add to the rasam and serve hot.