Rasam Recipe | Rasam with Tomato and Lentils

Ingredients

Tamarind -  small size(small lemon size) Water - 1 cup (for squeezing tamarind) Rasam powder - 1 tbsp Kashmiri chilli powder - 1 tsp Pepper powder - 1 tsp (as per taste) Coriander powder - 1 tsp Asafoetida / Kayam - 1/4 tsp Coconut oil - 4 to 5 tbsp Mustard seeds - 1/4 tsp Shallots - 2 to 3 (as per taste) Curry leaves - a few Dry chilli - 1 (you can take up to 3) Crushed ginger garlic - 2 to 3 tbsp Salt - as per taste Tomato - 1 no Cooked Lentils / Dal - 1 to 2 tbsp Water - 2 cups (as required) Coriander leaf - one handful

Method In a bowl, add tamarind and one cup of water. Squeeze well and keep it aside. In another bowl, add rasam powder, Kashmiri chilli powder, pepper powder, coriander powder, asafoetida. Keep it aside. In a clay pot(or you can use any other pot), add coconut oil. When oil becomes hot add mustard seeds. Add shallots, curry leaves, dry chilli, crushed ginger garlic and salt. Mix well. Cook until colour changes. Add tomato and mix well. Cook until mushy. Add lentils and mix well. Turn heat to low and add the spice mix. Mix well. Add tamarind juice and mix well. Turn heat to medium and add water as required. Close the lid and bring to boil for about 10 to 15 mins. Check salt and add salt if you want more. Add chopped coriander leaf and cook for a few minutes.

Rasam is ready to serve :)