Rasam

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

Method

1. 1

   Boil tomatoes and tamarind in water. Extract juice and discard pulp.

2. 2

   Add rasam powder, pepper, and mashed dal to the juice. Bring to a boil.

3. 3

   Prepare tempering with ghee, mustard seeds, and curry leaves. Add to the rasam and serve hot.