A zesty lentil broth from Tamil Nadu

	Toor Dal		45 gms
	Turmeric Pdr		¼ tsp
	Mustard Seeds		½ tsp
	Cumin Seeds		½ tsp
	Methi dana		¼ tsp
	Curry leaves		20
	Asafoetida		a pinch
	Vegetable oil		2 tblspn
	Tomatoes		450 gms
	Green Chilli		2 no
	Sambhar pdr		¼ tsp
	salt 			2 tsp
	water			960 ml
	Coriander leaf		5 sprigs
	Lemon juice		4 tsp

  • Boil toor dal with 240 ml water.Add turmeric pdr till the dal is very soft.It will take about 45 minutes.
  • Mash the dal properly.
  • In a frying pan, heat mustard seeds, curry leaves in oil till seeds pop.
  • Add hind pdr, tomatoes, green chilli and the Sambhar masala blend.Stir.
  • Add the tomato mixture to the dal, add 4 cups of water and boil till the tomatoes break and the mixture is pinish in color.
  • Taste for salt, add coriander leaves, lemon juice and stir.
  • serve only the clear liquid.Tastes good with plain boiled rice.
  • Rasam is served as a first course and is supposed to be spicy.

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