this south indian recipe is healthy and flavourful and usually had as a second course in the traditional south indian meal. rasam is very comforting to have when you have a cold and it also aids in digestion. this versatile dish can be had either as a warm soup or with white rice.
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3-4 tbsp red gram daal
4 large tomatoes, finely chopped
1/2 tsp garlic paste
1-inch piece of ginger, finely chopped
21/2 cups water
1tsp garlic, grated
1 or 2 green chilies, finely chopped
coriander leaves, finely chopped
salt, to taste
chili or pepper powder, to taste.
1/2tsp turmeric powder
1tsp mustard seeds
1tsp cumin seeds
1-2 whole dried red chili, halved
a pinch asafetida
few curry leaves
2 tbsp oil
pick, wash and pressure cook the daal and keep side.
heat 2 tablespoon oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
when mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
add salt, chili & turmeric powder and a cup of water.
simmer for 5-6 minutes and add the cooked daal and 11/2 cup of water and bring to boil.
serve hot garnished with coriander leaves.