This is an ultimate comfort food especially if you have a sore throat. You can drink this straight or eat it along with rice. Best thing for clearing out nose congestions! The pepper and ginger give the rasam heat and flavour. The tempering of jeera makes it so fragrant and completes the dish! I made this today for lunch along with some green gram chundal/palya. Yummy!
Ingredients : Serves 2-3
1 cup toor dal pressure cooked
2-3 green chillies, slit
2-3 curry leaves
1/2 tea spoon of freshly ground black pepper
1/2 teaspoon of grated ginger
1/2 teaspoon of jeera/ cumin
1/2 teaspoon mustard
1 teaspoon ghee/ clarified butter or oil
2 cups of water.
A few sprigs of cilantro
Place the dal and 2 cups of water and green chillies in a vessel and bring it to boil. Let it simmer for about 10 minutes, until the dal breaks down and mixes with water. To this add the pepper, ginger, curry leaves and cilantro. After it simmers for a couple of minutes, turn off the heat and add the juice from one lemon.
Heat the ghee/oil in a small pan and add mustard and cumin seeds. Wait till the jeera turns a golden brown color. Add this tempering to the rasam. Serve piping hot with rice or serve it as a soup.