Rasam

• 100 g red gram, split
• 1 tablespoon oil
• 5 g mustard (1 tsp)
• 5 whole dried red chilies
• 10 curry leaves
• 1 g asafoetida powder
• 2 tablespoons garlic, crushed
• 1 teaspoon turmeric powder
• 2 -3 tomatoes, quartered
• 3 -4 peppercorns, crushed
• 1 green chili
• 1/2 cup tamarind pulp (100 gms)
• salt

1. Heat oil.
2. Add the mustard seeds, as soon as they splutter add the red chillies (whole), curry leaves, asafoetida and garlic and saute for 2 mins.
3. Add the turmeric, red gram, tomatoes, peppercorns, green chilli, tamarind pulp and salt.
4. Mix and add 2-3 cups of water.
5. (if using pressure cooker add 2 cups and if cooking open add 3 cups).
6. Bring to a boil and simmer till dal is tender and soft.
7. Garnish with cilantro.
8. Serve hot.

red gram, oil, red chilies, curry, asafoetida powder, garlic, turmeric powder, tomatoes, green chili, tamarind pulp, salt

Taken from www.food.com/recipe/rasam-88482 (may not work)