Jeera Rasam

Ingredients:

Jeera/Cumin Seeds - 1 tsp

Toor Dal - 1 tbspn

Curry Leaves - a sprig (12 leaves approx)

Sambar Powder - 2 tsps

Turmeric - 1/4 tsp

Asafoetida - a pinch

Tamarind - a small gooseberry size

Oil - 2 tspns

Salt - according to taste

Mustard Seeds - 1/2 tsp

Method:

Add a tsp of oil in a pan and roast the toor dal till it turns golden brown. Now add the cumin seeds and fry for a minute. Switch off the stove. Keep it aside. In the same pan add the curry leaves and fry for 2-3 minutes. Cool completely. Grind the fried toor dal, cumin seeds and curry leaves with little water to a smooth paste. Keep it separate.

Soak the tamarind in one cup of warm water. Squeeze and extract the pulp. To this add 2 cups of water, sambar powder, turmeric, asafoetida and salt. Let them boil for 15-20 minutes or till the raw smell of the sambar powder goes off. Add one more cup of water. Now add the grounded paste and mix well them well. Switch off the stove as soon as the rasam starts to bubbles up (approximately 2 minutes).

Heat a tsp of oil and add the mustard seeds. As soon as it splutters, switch off the stove and pour this tempering over the rasam. Serve hot with rice!