What you need
1/2 cup Toor daal
1 Tomato
2 tablespoon of Rasam powder
1/2 lemon size tamarind
1/2 teaspoon jaggery
1 strand of curry leaves
2 - 3 tablespoon of Coriander
Salt to taste
For tempering
1/2 teaspoon Mustard
Pinch of Asafoetida
1 strand of Curry Leaves
How to make it
- Cook Toor Dhal and Tomato in pressure well. Mash and keep aside.
- In a vessel, take about 2 cups of water, add Rasam powder, tamarind, jaggery, Curry leaves and Coriander. Bring it to a nice boil.
- Add in cooked tour daal. And let it boil well.
- Heat little oil/ghee. Add ingredients under ‘For tempering’.
- Garnish with fresh coriander.