Rasam

Rasam - Shwetha Amit Pai
INGREDIENTS:
1 cup boiled toor dal with 1/2 tsp turmeric
2 chopped tomatoes
2 slit green chillies
1 tsp tamarind paste
jaggery and salt to taste
Chopped coriander leaves

FOR TEMPERING:
2 tsp ghee
1 tsp mustard
1 tsp asafoetida /hing powder
curry leaves
2 red chillies

FOR THE MASALA:
2 tsp coriander seeds/daniya
1 tsp cumin seeds/jeera
1/2 tsp methi/fenugreek seeds
5 byadgi red chillies
curry leaves 1 sprig
1 tsp oil
Roast the above ingredients in oil till it becomes brown and grind to a fine paste.
PROCEDURE:

In a kadai put dal with 2 cups of water ,salt and make it boil
When it starts boiling add chopped tomato and green chillies
Let the tomato cook well
Now add tamarind paste and jaggery to taste
Add the masala as required and boil again
add the tempering and chopped coriander leaves

Recipe Courtesy:Nandini Kini