HORSE GRAM RASAM

INGREDIENT:

Tomato	1 medium ripe
Tamarind	Small gooseberry-sized ball
Toor dal	2 tbsp
Turmeric powder	¼ tsp
Salt	To taste
Horse gram rasam powder	1 tbsp
Asafetida	A pinch
Ghee	1 tsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Curry leaves	A sprig
Coriander leaves	To garnish

METHOD:

• Pressure cook the toor dal for 3-4 whistles until soft.
• Soak the tamarind in hot water for 10 mins and squeeze the pulp from the tamarind.
• Chop the tomato into small cubes.
• In a pan, add chopped tomato, tamarind pulp, salt, turmeric powder and ½ cup water. Cook until the raw smell goes away.
• Add the cooked toor dal along with water, rasam powder and asafetida. Simmer on low flame until the rasam froths. Take off from the flame.
• In a small tadka pan, heat ghee and add mustard seeds, cumin seeds, curry leaves and a pinch of asafetida. As seeds crackle add the tempering to the rasam and add the coriander leaves.
• Serve the piping hot rasam with rice.