I've been on bit of a Thai food kick this past month. Which means that the fridge is also chockfull of Thai ingredients. So I started to think what else I could do with them. Which means there have been a few experiments. Here's the most successful of them thus far: a kaffir lime rasam. As far as fusion foods go, this isn't too much of a stretch. Lime rasam is already a thing and kaffir lime adds a lovely new dimension to flavour and fragrance of this rasam. Here's the recipe. Ingredients 2 tbsp arhar dal 4-5 kaffir lime leaves 1/2 tsp salt pinch of turmeric powder 1 tsp sesame oil 1 tsp cumin seeds 1 tsp mustard seeds pinch of hing (asafoetida) 1 tbsp rasam powder 1 tbsp lime juice In a pressure cooker, add arhar dal, 2 kaffir lime leaves, salt and turmeric with 3 cups of water. Boil until the dal is fully cooked and you have a watery stock. Heat the oil in a pan. Add hing, cumin seeds and rai. Wait a minute for all the seeds to start sputtering,