Carrot Rasam

Ingredients:

Tur Dhal - 1/4 cup

Carrot - 1

Tomato - 1

Peppercorns - 1/4 tsp

Cumin seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Hing - a pinch

Curry leaves (for grinding) - 1 or 2

Tamarind paste (opt) - as req

Ghee or oil - 1 tsp

Mustard seeds - 1/2 tsp

salt - as req

Coriander pdr - 1 tsp

Coriander leaves for garnish - as req

Method:
Pressure cook Tur Dhal, Carrot, Tomato, little water for 2 whistles. Once the pressure leaves, open the cooker and cool it. To this add peppercorns, cumin seeds, turmeric powder, hing, a couple of curry leaves and grind it. Keep this ground paste aside.
In a pan, add some ghee or oil. To the heated oil, add mustard seeds. After the mustard seeds splutter add curry leaves, the ground paste, salt, water, a tsp of coriander pdr. You can also use some tamarind paste now (opt). Once the rasam comes to a boil, garnish with some coriander leaves and then switch off the flame.


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