|1 medium size||Lemon or about 2 tablespoon lemon juice|
|1/4 cup||Split red gram (Toor dal)|
|2 nos||Tomato (cherry)|
|3 small cloves||Garlic (crushed)|
|1 teaspoon||Black peppercorns|
|1/4 teaspoon||Mustard seeds|
|1/4 teaspoon||Cumin seeds|
|1 (long)||Dry red chilli|
|6 leaves||Curry leaves|
|2 cups||Water (for dal)|
|1/2 cup||Water (for rasam)|
|1/4 teaspoon||Turmeric powder|
|1 pinch||Asafoetida powder|
|2 tablespoons||Coriander leaves – chopped for garnishing|
1. Wash and pressure cook Split red gram(Toor dal / Thuvaram paruppu) with 2 cups of water. When done, beat with a whisk to blend and keep aside.
2. Squeeze the juice out of the lemon and keep aside.
3. Crush the black peppercorn to make a coarse powder.
4. Heat oil and splutter mustard, cumin seeds, dry red chili and cuury leaves.
5 Sprinkle in asafoetida and add the chopped tomatoes,crushed garlic and cook until tender.
6. Now add the cooked dal mixture along with turmeric, crushed peppercorns, 1/2 cup water and salt.
7. When it comes to one boil, garnish with coriander leaves and switch off.
8. Now slowly add the lemon juice, mix and serve.
- Juice of one lemon is just approximate, you can cut down or add depending on the level of sourness you want.
- My rasam looks thin as all the dal settled to the bottom. Mix well before you serve.
- Do not reheat the rasam after adding the lemon juice, it will taste bitter.
- Serves 3-4 adults.