Panir Rasam

How to Prepare

1. Soak tamarind in 2 cups of warm water for 15 minutes, then extract the juice and set aside.
2. In a blender, grind the cooked toor dal with a little water to make a smooth paste.
3. In a large pot, heat ghee over medium heat, add mustard seeds, and let them splutter.
4. Add cumin seeds, asafoetida, curry leaves, and dried red chilies to the pot and sauté for 30 seconds.
5. Add chopped tomatoes and cook until they turn mushy, about 5 minutes.
6. Pour in the tamarind juice, dal paste, and 8 cups of water. Stir well.
7. Add rasam powder, turmeric powder, salt, and crumbled paneer. Mix thoroughly.
8. Bring the mixture to a boil, then reduce to a simmer for 10 minutes.
9. Garnish with chopped coriander leaves and remove from heat.
10. Serve hot with steamed rice or as a soup.