Dal Rasam (soup)

Directions

Rasam Powder

1. Take all the whole spices and dry roast in a medium pan until the spices are browned and become fragrant. 

2. Cool slightly and using a coffee grinder, grind spices into a fine powder. Set aside.

Rasam

1. Add dal and water to pressure cooker and cook for 7 minutes. Release pressure and mash dal lightly with a whish or potato masher.

2. While dal is cooking, in another pan, heat oil and add mustard seeds and urad dal. Fry until the mustard seeds start to pop and dal is lightly browned. 

3. Lower the heat and add curry leaves, dry red chili and minced garlic and fry for a few seconds. 

4. Add turmeric powder and asafetida. Now stir in the roasted rasam powder. 

5. Stir quickly and add mashed dal to this mixture, stir to combine. Add the tamarind paste and diced tomato.

6. At this point add 3 more cups of water to the pan and bring to a simmer for about 7-8 minutes until you see a frothy layer on top. Lower the heat and add chopped cilantro and the juice of the lemon. Add salt to taste. 

7. Serve hot with a drizzle of ghee and some hot, steamed rice.