Parippu Rasam

Ingredients

Toor Dhal/Parippu: ¼ cup

Tamarind: Lemon sized

Garlic cloves: 6-8 cloves

Tomato: 3

Rasam Powder: 3tbsp

Turmeric Powder: 1tsp

Coriander leaves Chopped: few

Tempering

Coconut Oil: 2tbsp

Mustard seeds: few

Fenu Greek seeds: few

Curry leaves: few

Dry Red Chilli: 3

Method Of Preparation

Soak the tamarind in 1 cup water and take the extract. Keep this aside.

In a pressure cooker add washed lentils/toor dhal and 2 cups water. Keep on flame and wait for 3 whistles. Switch off the flame and wait for the pressure to release.

Open the lid and add chopped tomato, garlic, salt, turmeric powder, Rasam powder and tamarind extract. Then add 4 cups water. Close with the lid and keep on the flame.

Wait for 3 whistles more and switch off the flame. When the pressure releases open the lid and add chopped coriander leaves.

Heat oil in a pan and splutter mustard seeds, fenu greek seeds. Then add red chilli and curry leaves.

Add this to the prepared rasam.

Serve hot with Rice.

Note: You can strain the rasam and take have a cup of it after meal. It helps in digestion.