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Tuar dal - 1/4 cup
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Masoor dal - 1/4 cup
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Tomatoes large - 4
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Tamarind extract - 1/2 teaspoon
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Black pepper powder - 1/2 teaspoon
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Saunf - 1/2 teaspoon (optional)
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Dry red chili - 2 or 3
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Chili powder - 1/2 teaspoon
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Turmeric powder - 1/2 teaspoon
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Hing powder - 1/2 teaspoon
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Methi seeds - 1/2 teaspoon
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Garlic cloves - 3
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cumin seeds - 1 teaspoon
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Mustard seeds - 1/2 teaspoon
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Coriander and curry leaves - a bunch
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Salt to taste
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Cook the dal well with sufficient water. Add the tomatoes, salt, chili powder, turmeric powder and tamarind extract. Crush the cumin and garlic and add to the rasam with the black pepper. Simmer for a few minutes and add the hing powder. Heat a little oil in a fry pan and pop the mustard seeds. Add the methi seeds saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves.
