(when you par boil dal for preparing curries like Thotakoora kandipappu podi koora/Amaranth leaves curry, or chana dal for pooran poli etc, the water left over can be used for making this rasam)
2 garlic pods mashed
2 red chillies
few curry leaves
1 green chilli
1 table spoon finely chopped onions (optional)
1 tea spoon finely chopped coriander leaves
1/4 tea spoon each rai, jeera and urad dal
a pinch of hing
2 tea spoons oil
salt to taste
1 lemon (juice)
(if you do not have boiled dal water you can cook 1/4 cup of thoor dal in a cooker and mash it well. Add 2 to 3 cups of water to it and you can prepare this rasam)
Heat oil in a pan. Add rai, jeera and urad dal to it. When rai starts spluttering add a pinch of hing, red chillies, curry leaves and mashed garlic pods. Stir fry and add finely chopped onions to it. Cook in a medium flame until the onions turn to golden color. Now add haldi and stir fry. Add the dal water and salt to taste. Boil it for 3 to 4 mins and switch off the flame.
Take it into a serving bowl and garnish with coriander leaves. Add lemon juice before serving. Tasty Kattu chaaru/Rasam with boiled thoor dal water is ready..........