Ginger rasam recipe

INGREDIENTS:

1. Pigeon pea - 1/4 cup
2. Garlic - 5 clove
3. Black pepper - 2 teaspoon (tsp.)
4. Ginger - little
5. Turmeric powder - 1 teaspoon (tsp.)
6. Cumin seed - 1 teaspoon (tsp.)
7. Asafoetida powder - a pinch
8. Lemon juice - little
9. Mustard seed - 1/4 teaspoon (tsp.)
10. Curry leaf - little
11. Coriander leaf - little
12. Sesame oil - as needed
13. Salt - as needed

PREPARATION:

1. Cook the pigeon pea with water as needed. Once the pea is cooked filter the water and keep it aside.
2. Grind ginger, black pepper, garlic to coarse in a mixer.
3. Heat oil in a pan. add mustard seeds, cumin seeds, curry leaf and sautae until the mustard seeds stop splattering.
4. Now add ground (ginger, black pepper, garlic) and sauté until the raw smell is gone.
5. Now add the cooked pigeon pea liquid, turmeric powder, salt, asafetida powder. Once the masala water starts to boil remove from heat.
6. Now add the lemon juice, coriander leaves. Rasam is ready to be served.

NOTES:

1. You can drink this rasam or add to plain white.