Garlic Rasam with Dal, Pepper and Jeera

No Rasam powder is needed for this recipe.

Ingredients:

Toor Dal (Yellow lentils) - 1/4 cup

Tamarind - goose berry size

Turmeric powder - 1/4 tsp

Pepper Powder - 2 tsp

Jeera(cumin)Powder - 2 tsp

Garlic small - 10 cloves

Tomato - 4 medium size

Curry Leaves -few
Asafoetida - 1/4 tsp

- For Seasoning

Mustard - 1/2 tsp

Fenugreek -1/4 tsp

Dry Red Chilli -2

- For Garnishing

Coriander leaves – few

Method:

Cook the toor dal, turmeric powder and asafoetida with 1½ cup of water.

Separate the water and dal then keep it aside.

Cut the tomatoes into small pieces and crush the garlics and curry leaves.

Soak the tamarind in 1½ cup of water, squeeze out tamarind pulp and filter the juice.

Heat the oil in a pan; add mustard, fenugreek seed and dry red chillies. When it pops up, add the crushed garlic and curry leaves and fry for a minute.

Add the tomatoes and fry until the oil separates, and then add the tamarind water, pepper powder, jeera (cumin) powder, salt, and dal.
Boil for 3 minutes and then add the dal water, simmer for about 2 minutes until the frothing forms.

Garnish with finely chopped coriander leaves. Your Rasam is ready to drink.