Horse gram 1 cup
Tomatoes chopped 2
Cumin seeds (jeera) 1tsp
Black pepper 1/4 tsp
Red chilies 3-4
Coriander seeds (Whole dhania) 1 tbsp
Garlic 3 flacks
Tamarind juice 2 tbsps
Jaggery grated 1/2 tsp
Turmeric powder 1/4 tsp
Salt to taste
Water 4 cups
Coriander leaves chopped 1 tbsp
Mustard seeds 1 tsp
Asafoetida a pinch
Curry leaves 5
Oil 1 tsp

Horse Gram Rasam

1. Clean and wash Horse gram. Now pour 4 cups of water and pressure cook for 10 minutes. Take out the water separately in a bowl.
2. Now roast dhania, jeera, red chilies, black pepper and garlic. Add 1tsp of boiled Horse gram to the above and grind to a fine paste. Add this paste to the Horse gram water and mix well.
3. Now add turmeric, salt, jaggery and chopped tomatoes to this water and bring it to a boil. Simmer for 3 minutes and turn the gas off.
4. Now heat oil in a kadhai and add mustard seeds. When they crackle add curry leaves and asafoetida. Pour this tempering on the rasam.
5. Garnish with coriander leaves. This is very good in winter.
   Serves: 4 people
   Preparation time: 20 minutes