Dhal Rasam

Ingredients:

60g yellow lentils (dhal), soak for about 3 hours, then wash, remove stones and skin, and drain
6 cups water
1 tsp black peppercorns, grind coarsely
a very small piece (size of large pea) of asafoetida
½ tsp brown mustard seed, optional
1 sprig curry leaves
salt to taste


Method:

• Put dhal and water in a saucepan and boil for about ½ an hour. Drain dhal and put aside for use in another recipe. Put water back into saucepan, add pepper, asafoetida, mustard seeds, curry leaves and salt and bring back to the boil.
• Continue boiling for another 5 minutes.
• Serve hot or cold.

Note: The boiled dhal left over may be mixed with sugar and grated coconut and eaten as a sweet.