RASAM

Recipe:

• Cook 4 tablespoons of Toor Dhal in ½ litre of water and mash
• Add tamarind juice (1 marble size) of juice of 2-3 tomatoes, salt,
• 1-2 tablespoons of Boston’s Rasam Powder and simmer for 10 minutes.
• Optional 6 cloves crushed garlic and ½ teaspoon sugar. Season in 2 tablespoon oil, 1 teaspoon mustard, 2 springs curry leaves and a pinch of asafoetida powder.
• Garnish with coriander leaves.