Kerala Rasam

Course : Curry
Serves: 1
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1/4 cup toor dal
1/4 cup masoor dal
16 ounces tomatoes -- or 4 large tomatoes
1/2 teaspoon tamarind extract
1/2 teaspoon black pepper powder
1/2 teaspoon saunf -- (anise)
2 whole red pepper -- (dry red chile)3
1/2 teaspoon chile powder
1/2 teaspoon turmeric powder
1/2 teaspoon hing powder
1/2 teaspoon methi seeds
3 cloves garlic
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 bunch coriander
8 medium curry leaves
1 teaspoon salt to taste

Preparation / Directions:

Cook the dal well with sufficient water. Add the tomatoes, salt, chile powder, turmeric powder and tamarind extract. Crush the cumin and garlic and add to the Rasam with the black pepper. Simmer for a few minutes and add the hing powder. Heat a little oil in a fry pan and pop the mustard seeds. Add the methi seeds, saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves. Source: Maya Nair

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