Mint Rasam (Southern Style)

Ingredients

• Toor dal or thuvara parippu - 1/4 cup
• Turmeric powder - 1/2 tsp
• Lime juice - 1 1/2 tbsp
• Salt to taste
• Coriander leaves - 2 tbsp
• Mint leaves - 1/2 cup
• Green chillies - 2 whole
• Coriander seeds - 1 1/2 tsp
• Cumin seeds - 3/4 tsp
• Black peppercorns - 1/2 tsp
• Water - 2 tbsp
• Ghee - 2 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Asafoetida powder - 1/2 tsp
• Dry red chilli - 1 whole
• Curry leaves - 1 whole

Instructions

1. 1Wash and drain the toor dal, then place it in a pressure cooker with the turmeric and 1 cup of water and cook under pressure for 5 minutes.
2. 2Transfer the cooked dal to a heavy-based pan, add 2 cups of water, and whisk until the mixture is smooth and uniform.
3. 3Prepare the mint and spice paste by roughly chopping the green chillies, then grinding the mint leaves, chopped green chillies, coriander seeds, cumin seeds, black peppercorns and 2-3 tbsp water to a smooth paste.
4. 4Stir the mint and spice paste into the dal mixture along with salt, mixing thoroughly so the flavors combine before heating.
5. 5Place the pan over high heat and bring the rasam to a boil; if it seems too thick, add a little more water to reach your preferred consistency.
6. 6Lower the heat and simmer until the rasam froths up, then remove the pan from the heat and stir in the lime juice.
7. 7For the tempering, heat 2 tsp ghee in a small pan over medium heat, add the mustard seeds, 1 tsp cumin seeds, asafoetida powder, the halved dry red chilli and curry leaves, and when the mustard seeds start spluttering, pour the tempering into the rasam.
8. 8Finely chop the coriander leaves, sprinkle them over the rasam as a garnish, and serve hot with steamed rice or enjoy as a spicy soup.
9. 9Optional: serve with a wedge of lime on the side for extra brightness.