1 cup Toor Daal
1 Tomato
1 whole Ridge gourd(You can use any vegetable of your choice)
1 tbsp Rasam/Sambar powder
1 tsp Mustard seeds
5-6 Curry leaves
A pinch of Asafoetida
2 tsp Ghee
Salt
Serves - 3
Method-
Chop the tomato and cut the ridge gourd into bite sized pieces.
Boil daal with tomato and ridge gourd.Once done, continue cooking, adding salt and asafoetida. Mix well.
Heat ghee in a separate pan and add mustard seeds. When they start to splutter, add the curry leaves.
Mix the rasam powder and immediately pour this to the daal mixture and stir well.
The dish is ready to be served.
