Ingredients - To dry roast and powder
2 tsp cumin seeds (Jeeragam)
1.5 tsp peppercorns
2 red chillies
Ingredients – Mix together
2 cups dal water (I diluted a couple of tbsp of cooked toor dal)
2 tomatoes blanched and pureed
1/4 tsp turmeric
Pinch of asafoetida
Ingredients – Rasam
1 tsp ghee
1/2 tsp mustard seeds
Few curry leaves
1 apple (About 1 cup chopped)
1 -2 tbsp lemon juice
Coriander leaves to garnish
Dry roast cumin seeds, pepper and chillies.
Take in a coffee grinder or blender and make a powder. It can be coarse.
Blanch the tomatoes by dropping them in boiling water for a couple of minutes.
Then drop them in cold water. Peel the skin off.
Take the peeled tomatoes in a blender and make a puree.
Take dal water in a bowl.
Add tomato puree, turmeric and asafoetida to the dal water.
Add salt and mix together.
Heat ghee and splutter mustard seeds. Add curry leaves.
Add the apple pieces and saute for a couple of minutes.
Add the dal + tomato water.
Bring to a boil and simmer for around 5 minutes.
Add the ground masala and mix well. Simmer for a couple of minutes.
Add lemon juice. Turn the stove off.