Rasam | TASTE

Dry roast the pepper, whole red chiles, garlic, and cumin. Once roasted, crush the roasted ingredients in a mortar and pestle or a food processor. Heat a tablespoon of neutral oil in a pot and add mustard seeds. Throw in the roasted ingredients and sauté for two minutes. Add the masala powders. Sauté for another two minutes. Add the tomato puree and lentils with about eight cups of water. Simmer the rasam for about an hour, but no more. Garnish with coriander leaves and curry leaves. For a soup, strain the rasam and serve hot, or serve it unstrained with rice.