Bab's Rasam Secret!

Okie My first attempt at a recipe which I like it at anytime. Remember this is basically South Indian taste so I do not  know how you may like it

Bab's Rasam Preparation

Ingredients

Mustard seeds                      -  half teaspoon

Jeera seeds                          -  half teaspoon

Butter                                     -  2 teaspoon(for seasoning)

 Jaggery                                -  25 gram ( increase it based on need of taste/sweet)

Chilly Powder                       -  2 teaspoon

Turmeric Powder                 - 1 teaspoon

Asafoetida                            - 2 pinches

Toor Dal                                - 100 gram

Green Chilly                          - 1 or 2 based on hotness

Fresh Coriander Leaves     - 5 stems

MTR Rasam Power             - 3 Teaspoon( MTR Rasam powder ONLY)

Tomato                                  -  2 Nos finely chopped.

Tamarind                               - 20 grams( increase or decrease based on sour taste)

Cook the dal in pressure Cooker with 3,4 whistle and keep it aside, the dal must be cooked very well and it must be ready to dissolve when pressed a little

Immerse tamarind in half glass warm water to get it dissolved easily, squeeze and make a fine paste of tamarind juice and keep aside.

Boil 2 glass of water with jaggery, chopped tomatoes, one teaspoon chilli powder, 2 chillies split in half, half teaspoon turmeric powder. Let them boil together. Add the tamarind juice we prepared little earlier to this , bring it to boil. Now  put the cooked dal in it with 3 teaspoon of MTR Rasam powder, add a pinch of Asafoetida in the boiling mix. Cook it in low flame and once they are boiled together well , remove it from the gas and add finely chopped coriander leaves for garnishing. Keep it aside and its time for seasoning and its the most important part of it.

Seasoning : - Heat the seasoning tawa(very small one) with butter, mustard seeds, jeera seeds. Once the mustard seeds starts bursting, add 1 pinch of asafoetida and pour over the kept aside Rasam and mix well and close the lid immediately(imp)

Taste it if its good  give me your feed back if its bad don’t ever tell me LOL. Use hot Rasam and hot white rice and a  side dish of fried ladies finger(of which I will write later) can make a great hot meal.( if no ladies finger is available, gents finger too can be considered LOL)

Important Note : Never let the dal boil out from the cooking vessal. It can spoil the taste completely

So thats the secret of Babs Rasam. Enjoy and send your bricks & roses to my mail.