Ingredients

• 1 cup - tur dal
• 4 cups - water
• 1 tsp - turmeric powder
• 2 tsp - oil
• 2 tsp - coriander seeds
• 8 - dry red chillies
• For the Masala:
• 1 tsp - whole black pepper
• 1 tsp - cumin seeds
• 2 pinch - mustard seeds
• 2 cups - tamarind juice
• 2 pinch - asafoetida
• 2 sprigs - green coriander lead
• 1 tsp - parsley
• 2 tsp - mustard seeds
• 4 tsp - salt

How to Make Tur Dal Rasam

• Place the dal, water, turmeric and oil in a saucepan.
• Bring the water to a boil and simmer for 30 mins. or until the dal becomes very soft.
• Fry the masala powder ingredients separately in a dry skillet.
• The cumin and coriander should just be warmed.
• See that the dry red peppers do not turn black.
• The whole pepper should start steaming and the mustard seed must crackle.
• Grind these spices into a fine powder in a blender.
• Pour the tamarind juice into a pan and bring to boil.
• Simmer for 15 mins. or until the raw smell disappears.
• Add the dal, masala powder and enough water to make cups of rasam to the boiling tamarind juice.
• Bring to a boil. Add asafoetida and coriander leaf and stir.
• Fry the mustard seeds in oil until it crackles. Pour into the rasam.
• When the rasam is boiling, add salt and stir. Remove from the heat.
• Serve hot with the rice. Rasam gives taste only when it is hot.