Name: Rasam recipe by Lata Lala at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Cooked toor dal 1 cup (this should be extremely watery and should have no trace of dal); Watermelon juice 3 cups; Ghee 2 tbsp; Salt to taste (preferably rock salt); Tamarind juice 1 cup (from a tiny ball of tamarind); 1/4 tsp red chilly powder; turmeric powder - 1/4 tsp; 1/2 tsp Hing/ asafoetida; Jaggery 1/2 tsp; Rasam powder(1) 1 spoon; Rasam powder (2) for garnish (recipe below); Ingredients to make rasam powder 2: (this powder to be made preferably before making the rasam for freshness and added flavour); Ghee 1tsp; Hing / asafoetida 1/4 tsp; Toor Dal 1.5 tbsp; Channa Dhal 1.5 tbsp; Jeera 1 tsp; Pepper 1.5 tbsp; Coriander seeds 3 tbsp; Whole red chilly 10 nos (can increase if you want more spice); Curry leaves few; Coriander leaves finely chopped

Ingredients Serving: 4

Cooked toor dal 1 cup (this should be extremely watery and should have no trace of dal)
Watermelon juice 3 cups
Ghee 2 tbsp
Salt to taste (preferably rock salt)
Tamarind juice 1 cup (from a tiny ball of tamarind)
1/4 tsp red chilly powder
turmeric powder - 1/4 tsp
1/2 tsp Hing/ asafoetida
Jaggery 1/2 tsp
Rasam powder(1) 1 spoon
Rasam powder (2) for garnish (recipe below)
Ingredients to make rasam powder 2: (this powder to be made preferably before making the rasam for freshness and added flavour)
Ghee 1tsp
Hing / asafoetida 1/4 tsp
Toor Dal 1.5 tbsp
Channa Dhal 1.5 tbsp
Jeera 1 tsp
Pepper 1.5 tbsp
Coriander seeds 3 tbsp
Whole red chilly 10 nos (can increase if you want more spice)
Curry leaves few
Coriander leaves finely chopped

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