Orange Rasam

I'd bought a small bag of Clementines during week to make Orange Rasam. I was actually looking for Blutorangen (Blood Oranges), which I was not able to find. Looks like they are sold only during Summer. They are bascially used for juice extraction & color.

Ingredients: -

1 cup toor dal

4 medium sized Oranges (You can zest the orange before extracting the juice & store the zest)

1 medium sized tomato, chopped

1 tsp jeera

1 tsp turmeric

a pinch of asafoetida

1 tsp mustard seeds

1 tsp red chili powder

2 tsp Rasam powder

1 tsp tamarind paste

Curry leaves for seasoning

Coriander leaves for garnishing

Salt

Oil

Water

Method: -

1. Pressure cook toor dal with tomato pieces & little salt.

2. Extract the juice from the Oranges.

3. In a big heavy bottomed vessel, prepare the seasoning by adding 1-2 tsps of oil. Flame was on medium high.

4. Add asafoetida, jeera & mustard seeds.

5. When the mustard seeds splatter, add curry leaves.

6. Mash the cooked dal & tomato & transfer it to the vessel where the seasoning was prepared.

7. Mix well & add enough water to make the consistency of the Rasam little watery.

8. Allow it to boil.

9. Add tamarind paste, tumeric, orange juice & salt.

10. Stir well, add coriander leaves & remove from flame after you get the aroma of the Rasam. This should take around 5-10 minutes.

11. You can consume the Rasam directly or eat it with rice.