Serves 4

Ingredients
Garlic about 6-10 flakes peeled & chopped Toor dal 2 t.spoons
Coriander seeds 2 t.spoons Cumin seeds 1/2 t.spoon
Pepper 1/2 t.spoon Red chilli 2
Methi 1/4 t.spoon Mustard 1/4 t.spoon
Ginger small piece Tamarind paste 1 t.spoon
Turmeric 1/4 t.spoon Curry leaves a few
Salt 1 t.spoon (or to taste) Cooking Oil 2 t.spoon

Method

  1. Fry toor dal, coriander seeds, cumin seeds, pepper, red chilli, methi, curry leaves, mustard, and 2 pods garlic in oil.
  2. Wet grind the above mixture. Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt, and let this boil for a few minutes.
  3. Fry 8-10 pods of garlic in little ghee and add this to the boiling tamarind water, and let it cook for a few minutes.
  4. Now add the ground mixture, and let it boil for 5-10 minutes. Heat some oil, splutter mustard, then add curry leaves and add this to the rasam.
Nutrient Composition Per Serving
MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 36 Carotene ( μg ) 176.75
Protein (g) 0.83 Vitamin C (mg) 3.38
Carbohydrate (g) 2.5 Mg (mg) 9.86
Fat (g) 2.57 Na (mg) 2.17
Fibre (g) 0.12 K (mg) 34.0
Minerals (g) 0.19 Mn (mg) 0.12
Calcium (mg) 7.43 Zn (mg) 0.1
Phosphorus (mg) 17.9 Cr (mg) 0.002
Iron (mg) 0.18