Prep Time: 05 minutes

Cook Time: 30 minutes

Servings: 3 Servings

Mango rasam is a variation of lemon rasam made in south India. The recipe is very quick and does not need any special powders. This is an oil-free version. Rasam has a watery consistency. If the quantity of water is reduced, the same can be used as dal with roti. Do try and enjoy this simple dish. The simple flavours make this dish very inviting.

Ingredients

• 1/2c toor dal
• 2c water
• 1 craw tangy mango pieces
• 1 tbsp cumin
• 3 green chillis
• 1 tsp turmeric
• Unrefined salt
• Chopped coriander
• Seasoning
  • 1 tsp cumin
  • 1 tsp mustard

Method

• Cook toor dal with mango pieces, slit chilli, 1 tbsp cumin and turmeric with 2c water
• Once cooked, use a ladle and mash the dal slightly
• Add salt and coriander and bring to a boil
• Dry seasoning
  • In a hot iron Kadai, add mustard and jeera and roast
  • Once it splutters, switch off the gas and add this to the rasam
• Check the taste of the rasam, it has to be tangy, slightly spicy and tasty. If the tang is not enough, one can add some lime juice if needed. Seasonal pickle mango will be very tangy and those can be used for this recipe.

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