Red Gram Dal (Toor Dal, also called pigeon peas) - 100 gm
Raw Mangoes (you can also take regular mangoes that are sour) - 3
Turmeric powder - 1 tsp
Rasam Powder - 3 Tsp
Mustard Seeds - 2 Tsp
Red Chillies - 3
Green chillies - 3
Curry leaves - 6-7
Garlic - 4 pods
Asafoetida (Hing) - A pinch
Salt - To Taste
Oil (For tempering) - 2 Tblsp
1. Peel and slice the mangoes into small cubes.
2. Add the red gram dal and water in a thick bottomed vessel. Cook on flame till it comes to a boil.
3. Add the mango pieces and salt. Simmer till mango pieces become tender and start to dissolve in the water.
4. If you do not have readymade Rasam powder, make your own rasam powder by roasting a tblsp of toor dal, 1/2 Tblsp cumin seeds, 1 Tblsp coriander seeds, 1 tsp peppercorns, 4 red chillies and a tsp of dried curry leaves. Grind them to a powder. (Iyengars also add in 1 tblp of fenugreek seeds and a tblsp of bengal gram).
5. Add this rasam powder alongwith turmeric powder to the vessel and boil for some more time.
6. Now prepare the tempering by heating oil in a separate pan. As the oil becomes hot, add in the mustard seeds. Also add in the asafoetida, red chillies, garlic pods, green chillies and curry leaves. fry for a little less than a minute. Remove from the flame and add this to the rasam (dal mixture).
7. Serve hot with rice.