RASAM (Chatumbdh)

Ingredients

• Rasam Powder - 1 OR 2 tsp
• Toor Dal - 1 cup
• Tamarind paste - 1 tsp
• Jaggery or Sugar - 1/2 tsp
• Salt to taste
• Tomato - 1
• Coriander leaves - 1 tsp(finely chopped)
• Mustard seeds - 1/2 tsp
• Asafoetida powder (Hing) - 1/2 tsp
• Oil - 1/2 tsp

Method

1. Wash toor dal and tomato, add 2 cups of water and a pinch of turmeric powder(if req) place it in the pressure cooker allow to pressure 4 or 5 whistles (Pressure cooker is not available, just boil in a pan directly)
2. Take a pan add dal and squeeze tomato
3. Add 1 cup water, salt, tamarind paste, jaggery bring to boil for 5 minutes, add chopped coriander, switch off the hob
4. Heat oil in a small pan/kadai
5. Add mustard seeds allow to splutter, add asafoetida (hing) and pour it in to the rasam saute well and Serve with rice.