tuar dal – 1/4 cup
masoor dal – 1/4 cup
tomatoes – 1 16 oz.can or 4 large tomatoes
tamarind extract – 1/2 teaspoon
black pepper powder – 1/2 teaspoon
saunf – 1/2 teaspoon (optional)
whole red pepper (dry red chili) – 2 or 3
chili powder – 1/2 teaspoon
turmeric powder – 1/2 teaspoon
hing powder – 1/2 teaspoon
methi seeds – 1/2 teaspoon
garlic cloves – 3 cumin seeds – 1 teaspoon
mustard seeds – 1/2 teaspoon
coriander and curry leaves – a bunch salt to taste
Cook the dal well with sufficient water. Add the tomatoes,salt, chili powder, turmeric powder and tamarind extract.
Crush the cumin and garlic and add to the rasam with the black pepper.
Simmer for a few minutes and add the hing powder. Heat a little oil in a fry
pan and pop the mustard seeds.
Add the methi seeds, saunf, and curry leaves after removing from the heat source and add to the rasam. Garnish with coriander leaves.
Source: Maya Nair