Madras rasam using toordal

Ingredients:

Powder:
1/2 spoon Black pepper
3/4 spoon Jeera

Bele Kattu:
1 cup Toor dal
4 cup Water

Rasam:
1 finely chopped Tomato
3-4 spoon Ghee
1 tea spoon Mustard seed
7-8 Curry leaves
2-3 Green chilly
1 spoon Ginger paste
1 cup Coconut Milk
Salt

Method:

Powder:
1. In mixer make powder of Black pepper and jeera.

Bele Kattu:
1. In pressure cooker, add toor dal and water.
2. Cook till 3-4 whistle. Turn off stove. Wait till pressure is released.
3. Filter the water into bowl using colander. Collected water is called bele kattu.
4. If you want thick consistancy, you can grind the cooked toordal and add to bele kattu.

Rasam:
1. Melt ghee in pan.
2. Crackle mustard seed. Add curry leaves.
3. Add chopped green chilly.
4. Add Tomato and fry till tomato becomes smashy.
5. Add black pepper and jeera powder.
6. Add ginger paste and fry till raw smells goes off.
7. Add bele kattu and coconut milk.
8. Add salt.
9. Boil for 8-10 min.
10. Turn off stove.
11. Add lemon juice.
12. Garnish with coriander leaves.