RASAM.. (DAAL RASAM)

RECIPE:

Ingr:

Tomatoes                     2
Lemon                          1
Daal stock                    1 cup
Garlic                            4 pods
Cumin pd                     1 tbsp
Pepper pd                    1/2 tbsp
Turmeric                      1/4 tsp
Hing                              a pinch
Red chillies                  2 - 3
Mustard                        1/2 tsp
Cumin (whole)             1/4 tsp
Curry leaves                1 sprig
Coriander leaves         1 sprig
Salt to taste

Method:

1. Chop tomatoes; squeeze the lemon juice and keep aside.
2. In a mixing bowl take the dal stock, add cumin pd, pepper pd, turmeric and salt.
3. Crush garlic, curry leaves, coriander leaves and add to it.
4. Put in tomatoes, lemon juice, red chillies. Mix the pulp nicely with your hands.
5. Add 3 cups of water to the mix and check for seasoning and adjust the taste.
6. For the tadka, heat 2 tsp oil in a small karahi and add hing and mustard.
7. When they crackle, add red chilli, curry leaves and pour in the rasam mix.
8. Let rasam simmer on for a few mts. on low heat.
9. When bubbles begin to form all over, switch off the stove.
10. Serve hot with rice or as an appetizer.

Note:

1. See to it that rasam does not boil over; it spoils the whole taste.
2. If you do not want to use hands for mixing,  you can grind all the ingr. in a mixer, without adding any water and then apply the tadka.
3. Any veg stock, daal stock, greens stock will do. It adds taste and nutrition to rasam.
4. One can use rasam pd also but if you want the rustic and bursting flavours, this method is the best.