Steamed Crab with Tomato and Daal Rasam

• Set the crabs inside a pan and wash the crabs by steaming them in an oven, or inside a steam pot, until the water comes to a boil.
• Wash and drain the toor dal properly, before cooking it inside a vessel with water. Keep cooking until soft, and then mash the daal with a ladle.
• Take out some oil inside a non-stick pan and add cumin seeds inside it. When cumin seeds crackle, add chopped garlic, ginger and green chili. Sauté for about a minute.
• Now, add salt, black pepper, chopped tomato and rasam powder to the pan.
• Add some water to create a tomato masala, simmer for a while.
• Add daal water inside the pan and simmer.
• Pour desi ghee in a pan and mix mustard deeds, curry leaves, asafetida and urad dal inside it.
• Finish the rasam dal with some chopped coriander.
• Serve the steamed crab and tomato rasam now.

Trivia

• The largest specie of crabs, the Japanese Spider crab has a leg span of about 12 feet from claw to claw.

Crabs are also known as decapods, because of their 10 legs.