An authentic South Indian recipe, made with tomato, lemon, curry leaves and asafoetida powder, it is an ideal side dish recipe. Try out this easy recipe at home that keeps you warm in the chilly winter days and nights!
2/3 cup toor daal
1 teaspoon minced green chilli
3/4 teaspoon salt
1 teaspoon mustard seeds
4 red chilli
1/2 teaspoon cumin
1/2 teaspoon powdered red chilli
1 handful chopped coriander leaves
1/2 teaspoon turmeric
300 gm diced tomato
2 teaspoon ghee
1/2 teaspoon powdered asafoetida
10 curry leaves
1/2 teaspoon ground black pepper
1/4 cup lime juice
Combine dal with 4 cups water and turmeric in medium saucepan. Bring to a boil over medium heat. Reduce heat to medium- low, partially cover, and simmer 45 minutes.
Remove to a blender or food processor, and blend until smooth. Measure, and return to saucepan. And enough water to make 5 cups rasam.
Stir in ginger, chilli powder, tomatoes, and salt, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer, stirring occasionally for 5 minutes.
Meanwhile, heat the ghee in a skillet over medium heat. Add mustard seeds, asafetida powder, red chilli, curry leaves, cumin, and pepper.
Cover, and heat 1 to 2 minutes, or until mustard seeds begin to pop. Pour into soup.
Remove soup from heat, and stir in lemon juice. Garnish with chopped cilantro.