Paruppu Rasam

Ingredients:

1 cup Cooked Toor Dhal

2 Ripe tomatoes

3 cloves of Garlic (Crushed)

2 strands of curry leaves

3 Dry red chillies

1/4 tsp Mustard seed

1/4 tsp Urad dhal

1/2 tsp Freshly coarsely ground Cumin and Black pepper

A pinch of hing (perunkayam)

1/2 tsp Rasam powder

1 small lime size tamarind ball 

1 tsp Gingerly oil

Salt to taste

Few stalks coriander leaves to garnish

Method:

• Soak tamarind in a cup of warm water. Extract the thick pulp and set aside.
• To the tamarind pulp, add the tomatoes, rasam powder, pepper and cumin powders and salt. Smash it together with hands and check the seasoning and adjust accordingly.
• Transfer the contents to a pan and set it on medium flame. Let it come to boil and till the raw smell of the rasam powder leaves.
• Now add the cooked toor dhal and let the foam come on top.
• In a separate small pan, heat the oil, splutter mustard and urad dhal, then add the red chillies, crushed garlic, hing and curry leaves. Add it to the rasam.
• Serve the paruppu rasam garnished with coriander leaves.