Ginger Dal Rasam – a fine appetiser
60 gm (1/3 cup) red gram dal (arhar dal)
2 tsp fresh ginger
1 tsp pepper
1 tsp cumin seeds
1 green chili
1/2 tsp turmeric powder
1/2 tsp asafetida powder
1 liter (4 cups) water
3 tsp salt
juice of 1 1/2 or 2 limes, depending on size and individual preference
Wash the dal well and soak in water for 15 to 30 minutes.
Assemble the ginger, pepper, cumin, chili, turmeric and asafetida and grind to a fine paste in a grinder or a mortar and pestle.
Place the dal, the ground paste, water and salt and pressure cook for 3 to 4 whistles or until done. Alternatively cook in a saucepan until done, about 45 to 50 minutes.
Turn off the heat, put in the lime juice and serve hot.