Parupu Rasam/Lentil Soup

Rasam is said to have an exotic combo with hot steamed rice often. It is eventually compared to a soup made with lentil which is an ultimate healer for cold, digestion issues..I was one among the rasam haters club :) I start with sambar rice, exclude the rasam(always said to be the second course) and straightway move on to the curd rice. Things have changed now, i started liking rasam because of its medicinal values. Rasam is preferably made for  luncheon, rasam with papad, potato fry or egg podimas is a combo to die for. There are many types of rasam right from dal/parupu rasam, tomato rasam, garlic rasam, lemon rasam, pineapple rasam... I have made dal rasam with the combination of tomatoes and garlic.

Ingredients:

Toor dal/yellow lentil-3/4 cup
Asafoetida-a pinch
Mustard seeds-3/4 tsp
Garlic-6 to 8 nos
Chopped tomatoes-1/2 cup
Peppercorns-2 tsp
Cumin seeds-2 tsp
Urad dal-3/4 tsp
Dry red chillies-4 nos
Curry leaves-few
Turmeric powder-1/4 tsp
Salt-As required
Oil-1 tbs
Water-As required
Tamarind paste-1 tbs
Cilantro-few

Method:

Pressure cook the toor dal with turmeric powder, water and asafoetida for 5 whistles.  Lightly mash the cooked dal after few minutes. Grind the cumin seeds, peppercorns and dry red chillies, set it aside(this is used as rasam powder). Heat the oil in a pan now add the mustard seeds, urad dal, curry leaves and garlic. Dilute the tamarind paste with half a cup of water and add the mashed dal to it along with the chopped tomatoes. Stir this mixture into the pan. Pour water into it according to the required consistency. Let it boil, add salt and the ground spice. Turn off the heat after 5 to 7 minutes, you can see the froth. Garnish it with some cilantro leaves. Aromatic garlic rasam is ready.