Ingredients:                                                                                                                                                                                                              (Serves – 4)

  • Tamarind pulp – 2 tbsp
  • Tomatoes – 2 medium, chopped
  • Moong dal (split yellow gram) – 2 tbsp
  • Water – 800 ml (about 3½ cups)
  • Ghee – 1 tsp
  • Cumin seeds – 1 tsp
  • Black pepper (whole) – ½ tsp
  • Asafoetida (hing) – a pinch
  • Curry leaves – 6–8
  • Salt – 1 tsp or to taste
  • Fresh coriander leaves (chopped) – 2 tbsp

 

Method:

  • Wash moong dal and cook in 200 ml water until soft.
  • Soak tamarind in warm water and extract the pulp.
  • In a pan, combine cooked dal, tamarind pulp, chopped tomatoes, and remaining water. Bring to a boil.
  • Simmer on low flame for 10–12 minutes until tomatoes are soft.
  • In a small pan, heat ghee. Add cumin seeds, black pepper, hing, and curry leaves. Fry briefly.
  • Pour this tempering over the rasam and mix well.
  • Garnish with chopped coriander leaves and serve hot.

 

Prep time – 10 minutes                     Cook time – 20 minutes                Total time – 30 minutes