MANGALORE RASAM (SERVES 6) - INDIAN

Ingredients

Tuvar dhal (thuvaram paruppu) - 1/2 cup.
Tamarind - lime size.
Tomatoes - 2
Green chillies - 1
Rasam Powder - 3 teaspoons p73
Sugar - 2 teaspoon (optional) - 2-1/2 tsp.
Salt - 1-3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Seasoning
Ghee - 1 teaspoon
Red Chilli - 1
Mustard seeds - 1 teaspoon
Black gram dhal - 1/2 teaspoon

Method

Pressure cook tuvar dhal with one cup of water and a
pinch of turmeric powder for ten minutes - when cold,
mash well. Soak tamarind in two cups of water for ten
minutes, squeeze and strain out the liquid. Boil tamarind
water with turmeric powder, slit green chilli, tomatoes
(chopped) salt and sugar till the raw smell of tamarind
disappears and the tomatoes are cooked. Add the mashed
dhal, two and a half cups of water, and the rasam powder
and boil for five minutes till slightly thick. Add curry
leaves and coriander leaves. Remove from fire.

Heat ghee in a pan, add the mustard seeds, red chilli and
black gram dhal. When mustard seeds splutter add hing
powder-pour the seasoning over the rasam. Serve rasam hot
with steaming rice and papads.