Thili Saaru

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water for 4 whistles. Mash completely smooth and thin with water.

2. 2

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.

3. 3

   Combine saaru: In a pot combine tamarind water, mashed dal, 1.5 cups more water, half tsp turmeric and salt.

4. 4

   Add rasam powder: Add 1.5 tsp Karnataka rasam powder, half tsp pepper powder and half tsp cumin powder. Stir well.

5. 5

   Bring to boil: Cook on medium heat until boiling. The surface will froth — this is normal.

6. 6

   Add tomato: Add 1 crushed tomato. Cook 5 more minutes.

7. 7

   Simmer: Reduce heat and simmer 8 minutes.

8. 8

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

9. 9

   Pour tempering: Pour sizzling ghee tempering into the thili saaru.

10. 10

    Serve: Adjust salt. Thili saaru is Karnataka's everyday thin rasam. Serve over steamed rice with a tsp of ghee.