Rasam

How to Prepare

1. Cook the toor dal in a pressure cooker with 4 cups of water and a pinch of turmeric until soft (about 2 whistles). Mash it well and set aside.
2. In a small bowl, soak the tamarind in 2 cups of warm water for 10 minutes. Extract the juice and discard the pulp.
3. In a large pot, add the tamarind juice, chopped tomatoes, rasam powder, turmeric powder, and salt. Bring to a boil on medium heat.
4. Add the mashed toor dal and 6 cups of water to the pot. Stir well and let it simmer for 10 minutes until frothy.
5. In a small pan, heat ghee. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, curry leaves, and dried red chilies. Sauté for 30 seconds.
6. Pour the tempering into the rasam and mix well. Turn off the heat.
7. Garnish with chopped coriander leaves before serving.
8. Serve hot with steamed rice or as a soup.