Indian Cooking Recipe : Mysore Rasam
½ cup toovar dal
3 tsp corriander seeds
½ tsp pepper
½ tsp cumin seeds
2 red chillies
a small piece cinnamon stick
1 tsp imli
2 tsp cooking oil
small piece of dried coconut
¼ tsp mustard
a pinch hing
a few curry leaves
½ tsp ghee
1 tsp salt to taste
Cook toovar dal with 3 cups of water and keep it aside.
Fry 2 tsp of toovar dal, coriander seeds, pepper, cumin seeds, red chilli, cloves,
cinnamon stick and dried coconut in oil.
Wet grind the above mixture.
Keep 2 cups of water to boil, and add imli paste, haldi and salt to this.
Allow it to boil for a few minutes. Now add the ground mixture, and cooked toovar
dal and let it cook for 5 to10 minutes.
Heat some ghee and put the mustard in it.
When they crackle put hing, curry leaves and add this to the rasam.