PARUPPU RASAM

Rasam  is a staple dish in South india. It is made from tempered tamarind water. There are so many varieties of rasam these days which are all delicious in their own way.
Drench your white rice with rasam and pair it with some applams/pappads and some spicy fried egg and your meal is made.

Rasam equals fast cooking. But if you have slightly more time you can serve it with any of these common sides - potato fry, beetroot poriyal or any veggie stirfry or if you are looking for non vegetarian options you can try spicy prawn masala, chettinad prawn masala, chicken karahi, pepper chicken masala .

INGREDIENTS:
to dry roast and blend:

chana dal - 1 tsp

dried red chili - 2 or 3

whole black peppercorns - 1/4 tsp

coriander seeds - 2 tsps

cumin seeds - 1 tsp

other ingredients:

toor dal - 1/2 cup

tamarind - 1 ping ball sized ball soaked in 1 cup water

tomato, roughly chopped - 1
fresh coriander leaves, chopped - 2 tbsp

for tempering:
ghee - 1 tsp
oil - 1 tsp

mustard seeds - 1 tsp

dried red chili - 1

curry leaves - 8

turmeric powder - 1/4 tsp

garlic cloves, crushed lightly - 5

hing/asafoetida - a pinch

PROCESS:

• cook the toor dal with the required water until completely cooked and mashed. keep aside.
• In a pan, dry roast all the ingredients under the 'to dry roast and blend'. Switch off the flame when the dal starts to change colour. Cool and then bend it to a powder.
• Squeeze the tamarind and extract the juice from it. Add another 1 cup water to the pulp and extract the juice from it for the second time. So now we have 2 cups of tamarind water.
• Place it in a saucepan along with the tomato and you can add another 1 more cup of water if its too sour. 
• Add some salt and let it boil.
• When the water level has come down and the tomato has become nice and mushy add the cooked lentils and simmer for 2 minutes or till the required consistency is reached. Switch off the flame.
• In another small pan heat the oil and ghee. Add in the mustard seeds.
• When it starts spluttering, add in the garlic, dried red chili and the curry leaves. 
• Saute for few seconds and add our freshly ground spice mix and turmeric. Add the hing and saute for a minute and then pour it into the pot of tamarind water. Add fresh coriander leaves and close the pot.