"This is my grandma's sacred recipe, so don't fuck it up."
Prep: 10 minutes
Total: 20 minutes
4 tablespoons black gram lentils
4 tablespoons chana dal
4 tablespoons yellow split pea lentils
2 red mirchi peppers
1/4 teaspoon whole black peppercorns
1 large tomato
1/2 tsp tamarind paste
4 tablespoons lemon juice
pinch coriander leaves
pinch mint leaves
1 tablespoon ghee
pinch mustard seeds
pinch curry leaves
white rice, optional
1. Roast the lentils, dal, mirchi, peppercorn, and cumin in a saute pan over medium heat until toasted and the spices become fragrant. Don't burn it.
2. Grind mixture into fine powder. Set aside.
3. Add diced tomatoes, tamarind paste, and lemon to 4 cups of water in a blender. Blend until mixed—you can blend longer to achieve a smooth consistency, or keep it chunky. Yea I said chunky.
4. Set liquid over medium heat until boiling. Add 5 tablespoons of above spice powder into boiling water. If you want to thicken the mixture further, add more lentil powder. Add pinch of turmeric.
5. After ten minutes, add coriander and mint leaves.
6. In a separate pan, heat ghee. Add cumin and mustard seeds. When pan crackles, add curry leaves and pan ingredients to rasam mixture.
7. Salt to taste. Drink alone or serve with white rice.