Tomato Rasam
|
Tomatoes, chopped fine |
4 large |
||
|
Red gram dal |
3 tbsp. |
||
|
Green chilies, slit sideways |
3 nos. |
||
|
Ginger chopped fine |
1" piece |
||
|
Turmeric powder |
1/2 tsp. |
||
|
Water |
2 1/2 cups |
||
|
Salt |
To taste |
||
|
For Tempering : |
|
||
|
Mustard seeds |
1 tsp. |
||
|
Cumin seeds |
1 tsp. |
Asafoetida powder |
1/2 tsp. |
|
Chili halved |
1 no. |
Curry leaves |
A few |
|
Pepper powder |
1 tsp. |
Ghee |
2 tsp. |
Methods
1. Pressure cook the red gram dal and set aside.
2. Heat 2 teaspoons ghee and add all the ingredients for tempering. When the mustard seeds splutter, add the green chilies, ginger and tomatoes.
3. Add 1 cup water, salt and turmeric powder. Allow to simmer for five minutes.
4. Add the cooked dal and the remaining 1 ½ cups water and bring to the boil.
5. Garnish with chopped coriander leaves.
6. Serve hot.
