Orange Rasam

Ingredients

• ½ cup chopped tomatoes
• 2 oranges peeled & segments separated
• ½ cup toor daal, cooked and mashed
• 3 tablespoons rasam powder
• 4 cloves garlic, peeled & crushed
• 1 inch ginger julienned
• 4 teaspoons salt
• 6 cups water, divided
• 2 teaspoons lemon juice
• 1 cup orange juice
• 2 teaspoons orange zest
• 3 teaspoons jaggery
• 2 tablespoons coriander leaves, finely chopped
• 1 tablespoon ghee or oil
• 1 teaspoon mustard seeds, rai
• ½ teaspoon cumin seeds, jeera
• 8-10 curry leaves

Steps

1. Boil 1 cup of water, add tomatoes & cook them for 6-8 minutes till they turn soft.
2. Add the remaining 5 cups of water, orange segments, cooked dal, rasam powder, garlic, ginger & salt and boil on medium heat for 5 minutes.
3. Add lemon juice, orange juice & zest, jaggery & coriander leaves and boil for 2 minutes.
4. Heat a pan for tempering on medium heat. Add ghee & all ingredients for tempering & when the mustard seeds crackle, add it to the rasam.
5. Boil for another minute & serve.