You all must be wondering on who agreed to guest post on my obscure and pot-pourri blog. Well, where there is a wish, there is a way. My sister in law is a great cook, simply for the interest with which she cooks. When you watch her cook, it is no less than a potter making his favorite clay model or a painter painting his best work so far. So, when I ate this lovely err spicy rasam, I kind of blackmailed her to write this post for me. Here’s the pic – made the rasam again today! 🙂
So, what are you waiting for? Try this out for your family today and tell us how they liked it!
Masoor dal – 1 handful
Tomatoes(Cut length wise) – 2
Tamarind soaked water
Green chilli(sliced into 2 pieces) -3
Red Chilli – 2
Ginger(Cut into small pieces) – 1 Tb spoon
Methi seeds – 12
Hing – 2 pinches
Curry leaves, mint leaves
Dhaniya Powder – 1 Tb spoon
Black Pepper powder – 1/2 Tea spoon
Salt as per taste
Boil masoor dal and keep aside.
In the kadhai, pour 2 tea spoons oil. Add Mustard seeds, Cumin, Ginger, Methi seeds, Red Chillies, Green Chillies, Hing. Then add tomatoes.
When the tomatoes are half cooked add tamarind water and bring it to a boil. Now add Masoor dal, curry leaves, mint leaves, dhaniya powder, pepper powder and salt. Let it boil on high for few minutes. Garnish with Coriander and the rasam is ready to serve