Rasam 

Ingredients: 

  • Toor daal 1 cup 
  • Tomato 1 medium finely chopped 
  • Mustard seeds 1/2 tsp 
  • Cumin seeds 1 1/2 tsp 
  • Coriander seeds 1/2 tsp 
  • Peppercorns 1/2 tsp 
  • Fennel seeds 1/2 tsp
  • Rasam powder 1/2 tsp 
  • Ginger crushed 1/2 tsp 
  • Garlic crushed 1/2 tsp 
  • Ghee 2 tsp 
  • Tamarind 1 lime sized ball 
  • Coriander leaves 1 tbsp finely chopped
  • Curry leaves 8-10
  • Salt to taste

Method :

Cook the daal till soft and mash it. 
Grind all the dry seeds(except mustard and 1/2 tsp cumin seeds) ingredients to a fine powder. 
Grind the crushed ginger and garlic to a paste adding a tbsp of water if necessary. 
Soak the tamarind in two cups of hot water and puree. 
Pour the tamarind puree into a heavy pan, add the dry ground powder, the ginger and garlic paste, the rasam powder, the finely cut tomato and salt and allow to boil till the raw smell of the tamarind goes, for about 10-12 mins. 
Then add the mashed daal and add water if necessary for desired consistency. 
Heat a heavy bottomed vessel add the ghee and when it heats add the mustard and cumin seeds. When they splutter, add the curry leaves and pour this over the rasam. 
Boil the rasam for some more time. 
Add the finely chopped coriander leaves. 
Serve hot as a soup or with rice topped with a little ghee.