Mint Rasam

Ingredients

• Mint - 2 - 3 handfuls (finely chopped)
• Garlic - 4
• Curry leaves - few
• Red chillies - 1 - 2 (halved)
• Green chillies - to taste
• Toor dal - 2 tbsp
• Tomato - 1
• Pepper corns - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Hing - 2 pinches
• Fenugreek - 2 pinches
• Mustard - 1/4 tsp
• Tamarind - gooseberry size (soaked in hot water)
• Salt to taste
• Oil - 1 tbsp

Method

• Make a powder of cumin seeds & pepper corns together & keep it aside.
• Pressure cook dal & tomato till it becomes mashy.
• Allow it to cool & mash it well by adding tamarind water.
• Add salt & check the taste. Add water if necessary.
• Heat oil in the pan & splutter mustard, fenugreek, chillies, garlic & curry leaves.
• Add half of the mint & fry well.
• Now add the dal water.
• When the rasam stars boiling, then add cumin - pepper powder & rest of the mint leaves.
• Allow it to boil for another 30 - 60 seconds & then remove it from the flame.
• Serve it with rice.

Tips for the recipe - Do not allow the rasam to boil too much or else it makes the rasam less tasty. If you want to add more mint leaves, you can add it while frying.