• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minss
• Difficulty: Easy
• Servings: 4

Ingredients

For Rasam:

• 600 ml Water
• 3 Tomatoes diced
• 2 slit Green Chillies
• 4 Curry Leaves
• 1 small piece of Ginger - finely diced
• 1/4 tsp Turmeric Powder
• 3/4 TBSP Rasam Podi
• Pinch of Hing (Asafetida)
• Rock Salt - per taste
• Juice of 1 medium Lime
• 2 tsp Coconut Oil
• 1/2 cup Pressure Cooked Lentils Mashed / Blended (Toor Daal or Mussour Daal or Mix) - usually takes 5 whistles to cook well

For Tempering:

• 1 tsp Cumin Seeds
• 2 TBSP Coconut Oil
• 2 broken Dry Red Chillies (Bydagi)
• 4 Garlic Cloves smashed along with their skin

For Garnish:

• 2 TBSP chopped Coriander Leaves (Cilantro)

Directions

Making Rasam:

• Heat 2 tsp Coconut oil on medium flame - add the slit Green Chillies, Ginger and Curry Leaves. Sauté for 30 seconds.
• Add the Turmeric Powder, pinch of Hing. Sauté for another 10-15 seconds, til the rawness of Turmeric fades.
• Add the Tomatoes. Sauté for another minute or so.
• Add the Water and Rock Salt. Mix well and bring them to boil. At this time add the Rasam Podi. Turn the heat down to Low and continue to simmer, stirring occasionally.
• Add the Mashed Lentils and mix well. Adjust the salt and consistency.
• Continue to simmer for another 10 minutes (covered) on low flame - stirring occasionally.

Tempering:

• Heat 2 TBSP Coconut oil in a Tadka pan. Add Cumin Seeds, Mustard Seeds, Red Chillies and Curry Leaves. Apply the tadka on the Rasam. Continue to simmer for another 5-8 minutes.
• Blend in the Lime Juice and adjust the salt as per taste and consistency desired.

Garnish:

• Turn the heat off and Garnish the Rasam with chopped Coriander Leaves. Mix well.