paruppu rasam (dhal rasam)
- Thur dhal - 4 tbl sp.
- Rasam powder - 1 tsp.
- Tamarind - 1/2 small lime size
- Tomato - 1 to 2 small size
- Salt - 1 tsp.
- Mustard seeds - 1 tsp.
- Asafotida - 1/2 tsp.
- Turmeric powder - a pinch
- Coriander and curry leaves
method of preparation
Cook the dhal until very soft and mash well.
Soak tamarind and extract about 1/4 litre of juice.
Add salt, asafotida and rasam powder, tomato, turmeric powder and boil.
After ten minutes, add cooked dhal to the rasam.
When the rasam froths up, garnish with curry and coriander leaves. Remove from the fire.
Season with mustard seeds.