Vengaya Rasam (Onion Rasam)

Ingredients:

• Yellow Onion (large) - 1
• Tomato – 1
• Toor dal – 40 g
• Fennel seeds – ½ Tea spoon
• Black pepper – ¼ Tea spoon
• Garlic cloves – 2 nos
• Cumin seeds – 1 Table spoon
• Coriander seeds – 1 Tea spoon
• Dried red chili – 1
• Ginger root – 1 inch piece
• Fenugreek seeds – ¼ Tea spoon
• Tamarind paste – 1 Table spoon
• Curry leaf - 1
• Oil – 1 Table spoon
• Mustard seeds - ¼ Tea spoon
• Turmeric powder - ¼ Tea spoon
• Salt
• Coriander leaves for garnishing

 Method:

• Chop onion, tomato and garlic cloves.
• Extract juice from tamarind.
• Grind ginger root, black pepper, cumin seeds, fennel seeds, red chili, curry leaves and coriander seeds together into a fine paste and keep them aside.
• Soak toor dal in water for half an hour and pressure cook with chopped onion, tomato, garlic cloves, tamarind juice, ground paste and two cups of water.
• Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add fenugreek seeds. Fry till fenugreek seeds are slightly brown.
• Add cooked mixture, turmeric powder and adjust salt.
• Simmer for few minutes and turn off heat.
• Garnish with coriander leaves.
• Serve with steamed white rice.