Carrot rasam/Soup

Ingredients:

• Tur Dhal - 1/4 cup
• Carrot - 1
• Tomato - 1
• peppercorns - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Turmeric pdr - 1/4 tsp
• Hing - a pinch
• Curry leaves (for grinding) - 1 or 2
• Tamarind paste (opt) - as req
• Ghee or oil - 1 tsp
• Mustard seeds - 1/2 tsp
• salt - as req
• Coriander pdr - 1 tsp
• Coriander leaves for garnish - as req

Preparation:

Pressure cook Tur Dhal + Carrot + Tomato + lil water for 2 whistles. Once the pressure leaves, open the cooker and cool it. To this add peppercorns, cumin seeds, turmeric pdr, hing, a couple of curry leaves and grind it. Keep this ground paste aside.

In a pan, add some ghee or oil. To the heated oil, add mustard seeds. After the mustard seeds splutter add curry leaves, the ground paste, salt, water, a tsp of coriander pdr. You can also use some tamarind paste now (opt). Once the rasam comes to a boil, garnish with some coriander leaves and then switch off the flame.

This carrot recipe goes to Sanghi's FIL- Carrot Event,