Orange Rasam

Toor Dal

1/4 cup cooked and mashed toor dal

Filter the toor dal cooked water and keep it.

Add toor dal cooked water / water to the cooked and mashed toor dal and mix well and keep aside. Make sure you have 2 cups of toor dal and water mixture

Yields: 2 cups (toor dal + dal water + water)

Tomato Water

1 cup roma tomato, chopped

1 cup water

Boil tomato in water. Allow to cool, mash FILTER and take out tomato water.

Yields: 1 cup tomato water

Orange Zest

1 orange with good skin

Take out the zest from the orange.

Yields: 1 tsp orange zest

Rasam Powder

1 tsp coconut oil

1 tbsp toor dal

1 tbsp coriander seeds

1 tsp black peppercorns

1/2 tsp cumin seeds

1 dry red chili

Roast all the above in coconut oil, roast till the dal turns golden brown. Take this aside and allow to cool.

Grind to smooth powder.

Rasam

1 cup water

asafetida

1 and 1/4 tsp salt 

Add tomato water, orange zest, salt, asafetida, ground rasam powder, water. Allow rasam to boil.

Add cooked and mashed toor dal along with the toor dal water.

When a frothy layer starts to form on the top of the rasam, switch off the stove. Do not allow the rasam to boil.

Tempering

1 tsp coconut oil

1/4 tsp mustard seeds

Heat oil in a small pan, allow mustard seeds to splutter, add this to the rasam. Let the rasam cool little bit.

Orange Juice

1/4 cup orange juice (juice from 1/2 orange)

Squeeze and take orange juice from orange.

Add the orange juice to the rasam.

Garnish

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: subbuskitchen