Andhra Rasam

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Recipe

Ingredients

1 cup	toor dal (pigeon peas)
4 cups	water
2 tablespoons	tamarind pulp
1 medium	tomato, chopped
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
2 cloves	garlic, crushed
2 tablespoons	ghee
1 pinch	asafoetida
1 sprig	curry leaves
2 tablespoons	coriander leaves, chopped
—	salt to taste

Instructions

1. 1 Rinse the toor dal thoroughly and pressure cook it with 2 cups of water until soft and mushy.
2. 2 In a pot, add the cooked dal, 2 more cups of water, tamarind pulp, chopped tomato, turmeric powder, red chili powder, and salt. Bring to a boil.
3. 3 Simmer the mixture for about 10 minutes until the raw smell of tamarind disappears.
4. 4 In a separate pan, heat ghee and add mustard seeds. Once they splutter, add cumin seeds, crushed garlic, asafoetida, and curry leaves.
5. 5 Pour the tempering over the simmering rasam and mix well.
6. 6 Garnish with chopped coriander leaves and serve hot.