Garlic rasam/poondu rasam
Ingredients:
cooked toor dhal     -1/2 cup
tamarind paste       -1/2 tsp
tomato              -2 finely chopped
cilantro             -few finely chopped
curry leaves          -few
for tempering:
oil/ghee              – 1 tsp
mustard seeds          -1/2 tsp
fenugreek seeds        -1/4 tsp
red chili               -1
hing                  -pinch
for roasting and grinding:
oil                   -l/4 tsp
coriander seeds         -1 tsp
cumin seeds            -1 tsp
peppercorns           -1 tsp
chana dhal/bengal gram  -1 tsp
garlic cloves           -6
curry leaves            -few
Method:
- In a pan heat oil and roast coriander seeds,cumin seeds,pepper corns and bengal gram until golden.Remove and keep it aside.
- Lightly roast the garlic cloves in the same pan.now grind all the roasted ingredients with curry leaves into a paste.
- In a kadai take the cooked toor dhal, tamarind paste,ground paste,chopped tomatoes,few chopped cilantro and curry leaves.
- Crush it with your hands as much as possible and add water to it.cook it too a rolling boil.add desired salt and switch off the stove.
- Simultaneously in a pan heat oil/ghee and allow mustard seeds to splutter.add the fenugreek seeds,red chili and hing.pour the tempering into the rasam.
- Serve with rice and any sides of your choice.