Whole house was aromatic…when I prepared it!

Ingredients:

Ginger 5″ size peeled and chopped
Thoor dal – cooked 1 small cup/thoor dal cooked water 1 cup
Country tomatoes 3 – chopped into chunks
Lemon juice from 3-4 fruits
Salt
Turmeric powder 1/4 spoon

To be Toasted and Powdered:

Thoor dal 2 spoons
Pepper 1-2 spoons
Cumin seeds 2 spoons
Asafoetida 1/4 spoon
Curry leaves few

For Sesonning:

Mustard seeds 1/2 spoon
Cumin seeds 1 spoon
Whole pepper 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Garlic with skin – semi crushed 8-10 cloves
Curry leaves few
Ghee or refined oil few spoons.

For Decoration:

Coriander leaves – 1 cup.

Method:

Peel the skin from ginger and grate or chop them. Then wet-grind it….to thin paste.

Now carefully extract ‘ginger juice’ from it. Set this extract aside. Throw the fibre off.

In a wok, heat ghee/oil. Add mustard and wait until they pop.

Followed by cumin, pepper, asafoetida, dry red chilies, curry leaves and garlic. Fry these real good. Till the garlic is fragrant.

Further add salt, turmeric and freshly prepared ‘rasam powder’ to this.

Now add thoor dal cooked water to this. (or add cooked thoor dal plus water, no big deal)

Add 3-4 cups of water. Bring this to boil.

And add lemon juice, ginger-extract and tomato chunks. Do not cover….let it come to boil. Then remove from the stove.

Tranfer this to display vessel & garnish with finely chopped coriander leaves.

Feels good when served along with plain steam-cooked rice, during rainy days.