DRUMSTICK LEAVES RASAM

MURUNGAI LEAVES RASAM

Ingredients:
¼ cup toor dal cooked with 2 cups of water
1 lime sized tamarind soaked in ½ cup water
1 cup tender murungai leaves cleaned (little more if you want)
1 tomato crushed well
2 green chillies slit and cut across.
½ tsp asafetida powder
½ tsp tumeric powder
2 dry red chillies broken
½ tsp mustard seeds
1 sprig curry leaves
1 tbs chopped coriander leaves
2 tsp oil
Salt to taste

Pound a little coarsely:
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp black pepper
3 pips garlic just smashed

Method:
Cook the toor dal well and mash well.
There should be about 2.5 cups of the toor dal water.
Squeeze the tamarind juice and keep aside.

Heat a pot with 2 tsp of oil, add in the mustard seeds.
Add in the broken red chillies, curry leaves.
Sauté well, add in the sasfoetida powder, tumeric powder,
And the coarsely pounded ingredients. Fry for a second.
Now add in the slit green chillies, and crushed tomato.
Sauté well, add in the tamarind juice, let it boil once.

Add in the murungai leaves, the toor dal water.
Add salt, let it boil once. Once the leaves are cooked,
remove and add the cut coriander leaves.

You can add more water while adding the tamarind juice.
If you find that your rasam will be thick.