Rasam

Instructions

1. 1

   Wash and drain the dhal.

2. 2

   Place the water, dhal, corriander, cumin, chillies and curry leaves in a pan and bring to boil.

3. 3

   Lower the heat to medium and cook, uncovered, for 6-8 mins.

4. 4

   Cover the pan and simmer for 30 mins.

5. 5

   Remove the pan from the heat and let cool slightly.

6. 6

   Strain the liquid and sieve the dhal into it. Return to the pan.

7. 7

   Heat and add the tamarind, salt, chillie powder. Stir until the tamrind is dissolved.

8. 8

   Heat the oil in a separate pan and add the mustrad seeds.

9. 9

   As soon as the seeds crackle, add the rasam or stir the hot oil and the seeds into the rasam.

10. 10

    Remove from heat and serve warm.