Parupu Rasam

Ingredients:

½ cup cooked toor dahl
Tamarind
Tomato
Salt
Asafetida
Garlic (optional)
Curry leaves (optional)
1 ½ tsp Rasam powder
Mustard seeds
Red chilies
Coriander leaves

Directions

In a pressure cooker, cook the toor dahl for 3 whistle. In a bowl, add tamarind, tomato, salt and microwave for 1 minute. Crush with your fingers and add a pinch of asafetida. As optional, you can add fresh garlic and curry leaves.

Add 1 ½ teaspoons of rasam powder. In a pan, fry mustard seeds and red chilies. When the mustard seeds pop, add the rasam mixture. Bring to a slight boil on medium high heat. In a bowl, add coriander leaves and pour the mixture on top.

Tip: If in a rush and you don’t have dahl, be sure to add garlic and 1 whole medium tomato

To make fresh Rasam powder - grind black peppercorns, red chilies, curry leaves. Then add equal part cumin powder.