Nellikai Rasam Recipe

Ingredients:
1/4 cup tuvar dal
1/4 cup husked chana dal
1 cup (250 gms) chopped nellikai (amla)
1/2 inch piece ginger, grated
3-4 green chillies, finely chopped
2 sprigs curry leaves
1 tsp salt (to taste)

Tempering
2 tsp coconut oil
1/2 tsp mustard seeds
1 dried red chilli, halved
1 sprig curry leaves

Method:
1. Wash dals and drain. Place dals in a pressure cooker with 2 cups water and cook under pressure for 5 minutes.
2. Add 2 cups water to cooked dal in a pan and whisk well.
3. Mix in nellikai, ginger, green chillies, curry leaves and salt. Bring to boil, lower heat and simmer for at least 18-20 minutes, stirring occasionally, till nellikai is tender.
4. If rasam is too thick, add 1 cup of water and simmer for another 2-3 minutes.
5. Heat oil for tempering in a small pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, stir contents of pan into rasam.

Serve hot with rice.