bassaru | kandhi kattu chaaru | rasam with dal ka paani

• 1 cup toor dal
• lemon sized ball Tamarind (soaked in hot water and filtered to remove impurities) (optional)
• 1 onion (sliced thinly) (optional)
• Few Coriander leaves with tender stalks

Tempering

• 1 sprig curry leaves
• ½ tsp mustard
• ½ tsp cumin
• 1 Garlic clove mashed (optional)
• Pinch of hing
• Pinch of pepper
• 1 tbsp. ghee or oil (ghee tastes better)
• 1 red chili (broken) / green chili (slit) (avoid if giving to baby)

1. Wash and Cook 1 cup toor dal with 6 cups of water on a low flame. Cook till the dal turns mushy. This could take around 45 mins. Can even pressure cook. But the non-pressure cooked version tastes good. Close the mouth of the cooking utensil with a lid and tilt the vessel. Make way to pour the left over dal water to another utensil.
2. Heat oil in a pan and temper using the tempering ingredients, add onions, salt and turmeric and fry the onions for 2 mins. Pour tamarind juice, dal water and add coriander . Bring the rasam to a boil and switch off.
3. The dal can be tempered and used if you are interested. I usually throw off since it becomes tasteless.
4. Serve bassaru with rice and vegetable side dish.