Rasam Rice

How to Prepare

1. Cook 5 cups of rice in a pressure cooker with 15 cups of water for 2 whistles.
2. Soak tamarind in 2 cups of warm water for 15 minutes, then extract the juice.
3. Boil 2 cups of toor dal with 6 cups of water in a pressure cooker for 3 whistles, then mash it.
4. In a large pot, heat 4 tbsp of ghee, add 2 tsp mustard seeds
5. 2 tsp cumin seeds, and a pinch of asafoetida.
6. Add 4 chopped tomatoes
7. 4 green chilies, and curry leaves, sauté for 5 minutes.
8. Add tamarind juice, mashed dal
9. 2 tbsp rasam powder, salt to taste, and 10 cups of water. Boil for 15 minutes.
10. Add chopped coriander leaves and mix well.
11. Serve hot rasam over cooked rice in bowls.