Ingredients

• 1/2 cup - toor dal, pressure cooked
• 1 tsp - ginger, grated
• 2 flakes - garlic, crushed
• 2 stalks - curry leaves
• 2 stalks - mint leaves, finely chopped
• 2 to 3 stalks - coriander leaves, finely chopped
• 1 - marble sized tamarind lump
• 2 - whole red chillies
• 1/2 tsp each - mustard & cumin seeds
• 1 tsp - jaggery
• 1/4 tsp - red chilli powder
• 1/4 tsp - sambar powder
• 2 to 3 pinches - asafoetida powder
• 2 to 3 pinches - cinnamon/clove powder
• 1 tsp - ghee
• Salt to taste
• 2 cups - water
• Dry Roast and Grind to Powder:
• 1/2 tsp - cumin seeds
• 1/2 tsp - whole peppercorns

How to Make Plain Ginger Rasam

• Cook dal and make a smooth paste.
• Soak tamarind and strain it.
• Heat ghee, add seeds, asafoetida, curry leaves, ginger, garlic, whole chillies and cinnamon powder.
• Add mint leaves, tamarind, jaggery and all dry powders.
• Simmer for a minute.
• Add 2 cups hot water, cooked dal, salt, bring to a boil.
• Simmer for 3-4 minutes, add coriander leaves.
• Serve hot.