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1 cup Tur Dhal-wash & boil with 2 cups of water till soft - strain & keep the water for the Rasam. Salt to taste; Tamarind as big as a lime spakin 2cups of warm water & extractthe pulp & keep (you could take the tamarind extract 2-3 times).
Broil &make a fine powder
1-8 dry chilles, 1 tspn Jeera seeds; 1tspn Pepper Corns, 8-12 pods of Garlic.
For Seasoning:
1tspn Mustard seeds, a spig of curry leaves, a big pinch of asafetida pwd; oil 2 tbspns, 2 dry chillies de seeded & broken up into pcs. Methi seeds -1/2 tspn.
For Garnish: chopped corriander leaves 2-3 tbspns.
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