Orange Rasam

Ingredients:

Cooked tuar dal – 1 tablespoon

Water – 3 ½ to 4 cups

Tomatoes – 1 large

Turmeric powder – ¼ teaspoon

Salt – 1 teaspoon

Hing – ¼ teaspoon

Juice of 1 whole orange

Roast & grind to powder:

Pepper – 1 teaspoon

Cumin seeds – 1 teaspoon

Curry leaves – 10

Red chilli – 1

Tuar dal – 1 teaspoon

Tempering:

Ghee – 1 teaspoon

Mustard seeds – ½ teaspoon

Garnish:

Coriander leaves – 2 teaspoon (finely chopped)

Orange zest – 1 teaspoon

Method:

1. Dry roast ingredients mentioned and once cooled, grind to powder.
2. Grate and take a teaspoon(approx.) of orange zest & extract juice from the orange, keep aside.
3. Add finely chopped tomatoes, turmeric powder, hing, salt to 2 cups of water.
4. Allow this to boil for 5 to 6 minutes.
5. Mash cooked tuar dal & dilute with about 1½ cups of water.
6. Add this dal water & about 2 teaspoons of the ground powder to the boiling rasam.
7. Allow boiling for a further 2 minutes. (Till it froths on top)
8. Remove from flame, add juice & zest of orange.
9. Heat ghee, add mustard seeds & allow spluttering.
10. Add the tempering to rasam.
11. Garnish with coriander leaves & serve hot with rice & ghee.