Cook sprouted horsegram till soft with enough water.
In a bowl, mash the cooked horsegram. To that, add tamarind juice, tomato, sambar powder, turmeric powder, salt, asafoetida, garlic and 1/4 cup water if needed.
Now, heat oil in a pan. Splutter mustard and cumin. Add red chillies, fry for a minute. Then add curry leaves and then add the contents from the bowl.
Allow the rasam to boil well. Garnish with coriander. Serve hot with rice or you can have it just like soup.
Serve with top favorites are cream cheese with marinara, nacho cheese, caramel, and chili.
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