Paruppu Rasam (Toor dhal Rasam)

Ingredients:

¾ cup Toor dhal
¼ tsp turmeric powder
¼ tsp asafetida
2 tomatoes
1 lemon size tamarind
2 garlic pods
½ tsp coriander seeds
2 green chilies
1 tsp whole black pepper
1 tsp cumin seeds
Salt
Coriander leaves for garnishing

For tempering:

1 tbsp oil
1 garlic pod
1 sprig curry leaves
½ tsp mustard seeds

Method:
Soak the tamarind in a cup of warm salted water for 15 minutes; strain and filter the tamarind juice.

Pressure-cook the toor dhal in a cup of water along with the turmeric powder and asafetida until 3 whistles.

Crush roughly the green chilies (deseeded), cumin seeds, coriander seeds, 2 of the garlic pods (with the skin on) and the pepper and reserve. (we?re not going to make a paste of it!)

Crush the remaining garlic separately and reserve.

In a bowl, stir together the tamarind extract and the cooked toor dhal. Add the crushed items to it. Taste and correct the salt if necessary.

Heat the oil in a vessel, add the curry leaves and the remaining garlic pod and fry slightly; splutter the mustard seeds and pour the prepared tamarind/toor dhal mixture and cook until it boils. Remove and garnish with coriander leaves (I didn?t have).


Serve hot with boiled rice.