Mint Garlic Rasam

I had few left over mint leaves after making Biriyani for lunch.So decided to experiment with it.The procedure is similar to Lemon Rasam but with 2 or 3 additional steps

Ingredients
Part 1 - Pressure Cooking Dhal

• Toor dhal - little more than 1/4 cup
• Methi seeds - little
• Turmeric - a pinch
• Oil/ Ghee - a drop
• Water - to pressure cook
• Green Chilly - 4 nos

Part 2 - Saute

• Ghee - 1/2 tablespoon
• Pepper - 1/2 tablespoon
• Cumin seeds / Jeera - 1 tablespoon
• Ginger - little
• Garlic - 10 nos (finely chopped)
• Hing - 1/4 teaspoon
• Curry leaves - little

Part 3 

• Mint leaves - 1 cup
• Coriander leaves -1/2 cup
• Tomato - 2

Part 4 - Seasoning

• Ghee - 1/2 teaspoon
• Mustard - 1 teaspoon
• Hing - little

Part 5 - Others

• Salt - 1 1 /2 teaspoons
• Lemon - 1

Method

Step 1 - Toor dhal preparation

• Take toor dhal in a cooker separator / bowl.Put methi seeds, turmeric and a drop of oil to it
• Pour enough water and pressure cook for 4 whistles
• Once done take it out and mash the dhal
• Pour 2 cups of water to the dhal and mix well
• Divide the dhal water into two portions
• To one portion add slit green chillies and heat it with salt

Step 2 - Green Paste

• While the toor dhal is getting ready - Melt ghee in a small kadai and fry the ingredients mentioned in "Part - 2".Make sure the raw smell of garlic disappears

• Switch off the stove add mint leaves to it and swirl it once

• Cool and grind it with coriander leaves and tomatoes

Step 3 - Making Rasam

• Mix the paste with the remaining dhal water and add it to the previously boiled dhal water in "step 1"

• Boil for 5 minutes

Step 4 - Seasoning

• In a separate kadai heat ghee and splutter mustard seeds, hing  curry leaves and drop it into rasam

• Add chopped coriander leaves and switch off the stove

• Squeeze lemon now

Mint Garlic Rasam is ready.Mix with hot rice and serve with Mixed Vegetable Curry