Paruppu Rasam

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 2 cups water and half tsp turmeric for 4 whistles until very soft. Mash completely smooth.

2. 2

   Make paruppu rasam: In a pot add the mashed dal with 2 cups warm water. Mix well so dal is completely blended into a thin soup.

3. 3

   Add tomato: Add 2 crushed ripe tomatoes.

4. 4

   Add spice powders: Add 1 tsp rasam powder, half tsp cumin powder, half tsp pepper powder and half tsp turmeric. Mix well.

5. 5

   Add tamarind: Add 1 tsp tamarind paste dissolved in 2 tbsp water. Mix.

6. 6

   Bring to boil: Cook on medium heat until rasam reaches a rolling boil.

7. 7

   Simmer: Reduce heat and simmer 8-10 minutes. The rasam should be thin and frothy.

8. 8

   Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds. When they pop add a large pinch of asafoetida, 1 sprig curry leaves and 1 dried red chilli.

9. 9

   Pour tempering: Pour sizzling ghee tempering into the rasam.

10. 10

    Serve: Add fresh coriander. Adjust salt. Paruppu rasam is thick with toor dal and very comforting. Serve over steamed rice with a tsp of ghee.