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Veggie Table - Show #50

Rasam

• 1 cup (250mL)-- Tuvar (yellow daal)
• 4 cups (1 L)-- Water
• 1 ½ tsp (7mL)-- Oil
• 1 tsp (5mL)-- BLACK Mustard Seeds
• 4 Cloves Garlic, Crushed or finely chopped
• 1 Sprig curry leaves (currypatta)
• 1 -2 Dried Red Chilsi, broken
• 8 -10 Whole black peppercorns, coarsely crushed
• Pinch Turmeric powder (about ½ tsp)
• Pinch Asafetida powder (about ½ tsp)
• 1 Medium Tomato
• 1 tsp (5mL)-- Rasam Masala (available @ Indian food stores)
• 2 Lemons, juice of (about 2 tbsp)
• To taste… Salt

Wash daal and cook in water until it disintegrates. Sieve daal and liquid into a pan and keep warm. Heat oil, when almost smoking, add mustard seeds and when they begin to crack, add garlic, currypatta, chilies, peppercorns, turmeric and asafetida. Sauté for a few more seconds and add to daal. Add tomato, salt, rasam powder and lemon juice. Simmer for a couple of minutes and serve hot, garnished with coriander.