Carrots 2 medium
Toor Dal 1/2 cup
Green Chile 1
Tamarind 1/2 inch sized
Turmeric Powder tsp
Salt to taste
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 4
Curry Leaves 8
Asafoetida a pinch
Oil 1 tsp
Carrot Rasam - Directions:
Wash, remove ends, peel and roughly chop carrots.
Cook carrots in half a cup of water until soft.
Mash carrots into rough paste using a blender.
Cook toor dal in 3 cups of water until mushy.
Alternatively, pressure cook toor dal and chopped carrots with few cups of water for 3 whistles.
Remove stem, wash and slit the green chile.
Heat oil in a sauce pot, add urad dal, cumin seeds, mustard seeds, curry leaves, asafoetida, red chillies ingredients in order.
When mustard seeds start spluttering, add green chile, tamarind, cooked toor dal, mashed carrots, three cups of water, turmeric powder and salt.
Boil covered the whole mixture on low flame for 5 minutes and remove from heat.
Serve hot.
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