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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 4 |
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A tangy spicy soup from South India served in a cup or over rice. Nice with yogurt too. This is a family recipe. Timing assumes that your dal is pre-cooked. I always keep some cooked dal in the freezer, ready to use. Ingredients:
1 cup cooked toor dal |
1 1/2 lemon, juice of |
salt |
1 teaspoon vegetable oil |
1 teaspoon mustard seeds |
2 -3 small hot green chili peppers, cut lengthwise |
1/2 teaspoon fresh grated ginger |
1 dash asafetida powder |
1/4 teaspoon turmeric |
2 sprigs cilantro leaves, cut fine |
4 cups water |
Directions:
1. Boil water.
2. Add dal, tumeric, salt.
3. Bring to boil again and turn off heat.
4. Meanwhile, in a small pan, heat oil. When hot, add mustard seeds. Cook until they pop.
5. Add mustard seeds with oil, ginger, asafoetida and chilis to soup.
6. When rasam is no longer super hot, add lemon and cilantro.
7. Stir and serve.
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