Jeera 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

   Toast cumin seeds: Dry roast 2 tsp cumin seeds in a pan 2 minutes. Crush coarsely in a mortar — the toasting enhances the flavour.

3. 3

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

4. 4

   Make base: In a pan combine tamarind water, 1 crushed tomato, the toasted cumin, half tsp turmeric, half tsp pepper powder and salt.

5. 5

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

6. 6

   Bring to a boil: Cook on medium heat until boiling.

7. 7

   Simmer: Cook on low heat 6-8 minutes until thin and fragrant with cumin.

8. 8

   Make tempering: Heat 1 tbsp ghee. Add 1 tsp mustard seeds — when they pop add a generous pinch of asafoetida, 1 sprig curry leaves and 1 dried red chilli.

9. 9

   Add tempering: Pour ghee tempering over the rasam.

10. 10

    Serve: Garnish with fresh coriander. Jeera rasam has a warm, digestive quality. Serve over rice or sip warm for stomach relief.