Garlic Rasam

Method

1. 1

   Prepare dal water: Pressure cook 2 tbsp toor dal for 4 whistles. Mash smooth and dilute with half cup water.

2. 2

   Peel and crush garlic: Peel 10-12 garlic cloves. Lightly crush them — keep them whole for texture.

3. 3

   Fry garlic: Heat 2 tbsp ghee. Add the crushed garlic cloves and fry on medium heat 3-4 minutes until golden. The garlic aroma will become sweet and nutty.

4. 4

   Prepare tamarind water: Soak a tiny piece of tamarind in half cup warm water. Extract and strain.

5. 5

   Make rasam base: Add tamarind water, 1 crushed tomato, half tsp turmeric, 1 tsp rasam powder and salt to the fried garlic.

6. 6

   Add dal water: Add mashed dal water and 1.5 cups more water. Stir well.

7. 7

   Bring to a boil: Cook on medium heat. Bring to a rolling boil.

8. 8

   Simmer: Reduce heat and cook 8-10 minutes until thin and fragrant.

9. 9

   Make final tempering: Heat 1 tsp ghee. Add 1 tsp mustard seeds — when they pop add a pinch of asafoetida and curry leaves. Pour over rasam.

10. 10

    Serve: Garnish with fresh coriander. Garlic rasam should be thin with floating golden garlic pieces. Serve over rice or as a soup.