Name: Dhal Rasam recipe by Kavitha at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: Tamarind: 1 big lemon size; Tomatoes:2 small; Toor dhal: 1 cup (cooked & mashed); Coriander leaves:1 cup chopped; Curry leaves:1/2 cup; Green chilli:1; Pepper :2 spoons; Cumin seeds:2 spoons; Red chilli :2; Coriander seeds :2 spoons; Mustard :1 spoon; Fenugreek:1 spoon; Asafoetida:1 pinch; Salt :as required

Ingredients Serving: 6

Tamarind: 1 big lemon size
Tomatoes:2 small
Toor dhal: 1 cup (cooked & mashed)
Coriander leaves:1 cup chopped
Curry leaves:1/2 cup
Green chilli:1
Pepper :2 spoons
Cumin seeds:2 spoons
Red chilli :2
Coriander seeds :2 spoons
Mustard :1 spoon
Fenugreek:1 spoon
Asafoetida:1 pinch
Salt :as required

Instructions

Take a pan fry pepper, cumin seeds, red chilli and coriander for two minutes with out adding oil
Blend it to a fine powder and transfer to a bowl
Take thick tamarind juice and mash tomatoes well in juice.
Add salt, green chilli, cooked dhal, asafoetida and blended powder.
Let it boil till bubbles comes up. Do not over cook as it will become watery & tasteless.
For tempering add oil in a pan fry mustard wait till it splutters and add fenugreek seeds and curry leaves and add with Rasam .
Yummy dhal Rasam is ready .

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