Rasam

This is one way I make Rasam (a tamarind based gram soup like dish which can be served with simple steamed rice and a vegetable and also a meat side dish or also as an accompaniment)This recipe is from the Compilation of recipes from the Master Chefs of India.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 100  g red gram, split
• 1  tablespoon  oil
• 5  g mustard (1 tsp)
• 5  whole  dried red chilies
• 10  curry leaves
• 1  g asafoetida powder
• 2  tablespoons garlic, crushed
• 1  teaspoon turmeric powder
• 2 -3  tomatoes, quartered
• 3 -4  peppercorns, crushed
• 1  green chili
• 1⁄2 cup tamarind pulp (100 gms)
•  salt

Directions

1. Heat oil.
2. Add the mustard seeds, as soon as they splutter add the red chillies (whole), curry leaves, asafoetida and garlic and saute for 2 mins.
3. Add the turmeric, red gram, tomatoes, peppercorns, green chilli, tamarind pulp and salt.
4. Mix and add 2-3 cups of water.
5. (if using pressure cooker add 2 cups and if cooking open add 3 cups).
6. Bring to a boil and simmer till dal is tender and soft.
7. Garnish with cilantro.
8. Serve hot.