Dal Rasam Recipe

• 1 cup Red Gram
• 1 Tomato (chopped)
• 6 stems Coriander Leaves (chopped)
• Salt (to taste)
• ¾ tsp Turmeric Powder
• 1 tsp Rasam Powder
• 1½ tbsp Tamarind Extract
• A pinch of Asafetida
• ½ tsp Mustard Seeds
• Few Curry Leaves
• Oil

• Mix tomato, turmeric powder, coriander leaves, and salt in a bowl. Keep aside.
• Cook the dal in a pressure cooker and mash it thoroughly.
• Take rasam powder and tomato mixture in a pan. Add salt and enough water to make a thin mixture. Bring to a boil.
• Stir in tamarind, dal, and water as required. Cook on medium flame until it starts simmering.
• Remove from heat and keep aside.
• Heat some oil in a small saucepan and splutter mustard seeds.
• Add curry ceaves and asafetida. Remove from heat and add to the prepared dal mixture. Cover to retain the aroma.
• Serve hot with rice.