Arachuvitta Rasam

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Recipe

Ingredients

1 cup	toor dal (pigeon peas)
1 medium	tomato
1 small	tamarind ball
2 cups	water
1/4 teaspoon	turmeric powder
1 teaspoon	salt
1 tablespoon	ghee
1 teaspoon	mustard seeds
1 pinch	asafoetida
1 sprig	curry leaves
2 tablespoons	coriander seeds
1 tablespoon	chana dal (split chickpeas)
1 tablespoon	urad dal (split black gram)
3	dried red chilies
1/2 teaspoon	black peppercorns
1/4 cup	grated coconut
2 tablespoons	chopped coriander leaves

Instructions

1. 1 Cook the toor dal in a pressure cooker with 2 cups of water until soft and mushy.
2. 2 Soak the tamarind in warm water and extract the juice, discarding the pulp.
3. 3 In a pan, dry roast the coriander seeds, chana dal, urad dal, dried red chilies, and black peppercorns until golden brown.
4. 4 Add the grated coconut to the roasted spices and grind into a smooth paste with a little water.
5. 5 In a pot, bring the tamarind juice to a boil and add chopped tomatoes, turmeric powder, and salt. Cook until the raw smell of tamarind disappears.
6. 6 Add the cooked toor dal and the ground spice paste to the pot. Mix well and add water to adjust consistency.
7. 7 Simmer the rasam on low heat for 5-10 minutes until it starts frothing.
8. 8 In a small pan, heat ghee and add mustard seeds. When they splutter, add asafoetida and curry leaves.
9. 9 Pour the tempering over the rasam and garnish with chopped coriander leaves.
10. 10 Serve hot with steamed rice.