Toor dal (Lentil) Rasam

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Ingredients:

Toor Dal  - 1/2 cup

Tamarind paste - 1 tspn

Tomato - 1 small

Coriander Leaves - 2 strands

Curry leaves - 4-5 leaves

Salt  to taste

Jaggery - 1/2 tspn

Rasam Powder - 1 tspn

Water - 1 cup.

For Tempering:

Mustard - 1/4 tspn

Jeera - 1/4 tspn

Hing - a pinch

Ghee - 2 tspn

Method:

1) Pressure cook toor dal, turmeric, 2 drops of oil and tomato together till soft and keep aside.

2) Dilute the tamarind paste and bring it to a boil along with coriander leaves, curry leaves and rasam powder.

3) Once its boiled, add the dal mixture and salt and jaggery and bring it boil again on a very low flame.

4) Check for the seasoning and consistency. If required add some more water to bring it to required consistency.

5) Now for tempering, in a small pan, add ghee, once hot, add mustard seeds and jeera, once they splutter, add hing and pour this tempering on the rasam.

6) Serve hot with steam rice.

Cheers!

Madhavi