Description
This is a tangy rasam.
General Information
| Country | India |
| Region | South India |
| Genre | Vegeterian |
| Category | Rasam |
| Serving Size | 2 people |
| Preparation Time | 30 mins. |
Ingredients
| Measure | Type | Item |
|---|---|---|
| 1/2 | teaspoon | Grated Ginger |
| 2 |
medium | Green chilis (slit in half) |
| 1/4 | teaspoon | Jeera |
| 1/4 | teaspoon | Mustard |
| 1/2 | teaspoon | Rasam Powder |
| 1 | medium | Tomato |
| 2 | cups | Toor dal extract |
| 1 |
medium | lemon |
| 1 | pinch | Asafoetida (Hing) |
| 1 1/2 | teaspoon | Salt |
Method
- Add 2 teaspoons of oil in a pan
- Add mustard, ginger and green chilis; once it flutters, add jeera and hing
- Put curry leaves, coriander and diced tomatoes
- Add half of the toor dal extract
- Keep in low heat and bring to boil
- Add rasam powder
- After a minute, add remaining of the toor dal extract
- Bring to boil
- Add lemon juice at the end.